Once I have vented out the air from a freshly filled keg, I set the pressure at serving pressure and leave it for a week. Normally that does the trick. If I'm in a hurry I bump the pressure to 15-20 and leave it 24 hrs then drop to serving.
This is the easy peasy house brew way for me but when you get into proper carb volumes per style it's another ball game out of my low tech home brew league
Thanks.. do you need to top up over the life of the beer or is good once set? I have a sense that as you tap it, pressure will drop and the last drops will have less pressure in the keg to force it out.
What do you mean by carb volumes?