I put my kegs in the fridge, let them sit until they've reached serving temps and then I hook them to gas at serving pressure, usually around 10-12 psi. 2 days late I pull a flat pint and drink it. The next day I pull a oint and it will be slightly less than flat, by the 4th or 5th day the beer is pouring perfectly carbonated pints.
Never put more pressure on the keg than is required to pour a good pint, you'll spend half the life of the keg making adjustments.
It's always time for a beer
On tap:Crabapple Brett Blonde, Cherry Brett Blonde, Rye Stout,Sour Porter,Oatmeal Stout, Amarillo Wheat, Saison, ESB
Primary:Pecan Smoked Roggenbier
Bottled:2006 crabapple cider,Cherry Brett,Black Braggot,2 Prickly Pear Meads(1996 and 2006),Sour Pumpkin
Lagering: Pecan Rauchbock
Secondary: apple cider vinegar
Next: Porter/Vanilla Bourbon Porter,