Interesting , most quick force carbing methods the I've read or watched involve at least a little shaking , or at least forcing the gas through the out tube
I like to let the beer sit and clear, and shaking it doesn't allow that. Then, it's foamy besides.
There are two ways force carbing works well for most people. One is to set the keg in the kegerator, and leave it at 11 or 12 psi, for the life of the keg. That always works.
If someone is in a hurry, the keg can go into the kegerator and be set at 30 psi for 24-36 hours. Then purged, and reset to 11 or 12 psi for the life of the keg.
The first pour, either way, will have some sediment in it. So I pour about 3 ounces and discard. After that, no new "stuff" comes out unless the keg is moved.
By shaking at a higher pressure, it's likely to overcarb the keg. By shaking at 12 psi, the beer won't be overcarbed but it will be foamy and sediment filled. And then, it may need some time do get rid of that "carbonic acid bite" from quick carbing and shaking. So it really doesn't speed up the beer serving.
If I scan the 'problem' posts here on the forum, most of the issues are from people shaking the keg or trying to otherwise force carb differently (through the "out" post for example). If there is sediment or hops debris in the keg, shaking the keg will only cause problems and could even clog the out posts or diptube.
