I force carb my beer using a variety of pressures depending on style, timeline, etc. When I'm quick carbing with 30-40PSI I will typically let it sit for ~12-24 hours then bleed/purge the CO2 and reset to serving pressure to finish off. My question is whether the bleed/purge is really necessary or if the pressure will eventually just dissolve into the beer and balance out to serving pressure. The reason I care about this is that I feel like I lose a ton of hop aromatics when I purge, and for some styles (e.g. NE IPA) that is most unfortunate.
Has anyone force carbed under high pressure and then just reset to serving without bleeding off the high pressure in the keg?