There are lots of posts about how it is possible and easier to skip a secondary on many beers and go right from primary to keg. I need further clarification on two points:
I don't speed carb, so can I just set the pressure at serving level right when I rack to the keg, or is a period of time necessary where the beer isn't under constant pressure in order to effectively settle the beer and give it the attributes that a real secondary would impart? I see lots of people purge any air and give the keg a brief dose of CO2, but then they wait for a couple of weeks before pressurizing for serving. Can't both procedures occur simultaneously?
Also, is this procedure the same for ales and lagers, or do most of you transfer lagers into a carboy for secondary and then keg and pressurize?