Kegging Issue

Shoot, I could have told you that!
Actually, that's exactly what I was thinking while reading this thread just now. It's happened to me on more than one occasion. Usually, after dry hopping a keg or if I didn't tear the keg down to do a thorough cleaning after serving a dry hopped IPA. Glad to hear things are going nicely, now.

If you're impatient, set it to 30 psi for a day, then set it to serving pressure and vent the keg. It'll take a day or two for things to settle in perfectly, but it'll be close enough to enjoy.

 

you won't have drinkable beer immediately after force carbing. well, it will be drinkable, but unlikely you have got the proper vols into the beer. rapid force carbing is certainly an option, but even those of us on batch 400 have to kind of guess how much pressure and time is needed to get the vols close to correct. and then we tweak the brew with the serving pressure for a few days to get it dialed in.

plus, all beer, ales included, usually benefit from a week or two of cold conditioning. green beer is not as enjoyable as ripe beer. like all good things resist the urge to rush.
Cheers.

 

If by infusing you mean fully carbonating, then both are right. It takes a while at set-and-forget pressure.
If by infusing you mean turning on the gas, then no.