That is a pretty high setting for psi. I am usually at 10 to 12 psi. There are charts readily available that will show typical carbonation for different styles. I would guess you will have great difficulty in serving your beer.
I don't have experience with kegging but everything I read about the style said to Carb at that psi for three days and then serve. Let you know how it goes
You're better off carbing and serving at the same pressure. That way you don't have to vent excess CO2 to serve thereby wasting it. Here's a chart you can use to figure out your pressures.
Brewmax,
I know it is a big pile to wade through, but Bobby M's thread on force carbing is worth anyones time to read. It is located at the top of this page.
Cheers,
Jim