I've recently inherited a keg system from a friend moving interstate and have just dropped my first batch into the keg.
I found this chart from a link here that shows CO2 units by pressure & temperature.
Once I've filled the keg, applied pressure as dictated by the desired carbonation level & storage temperature, how long does it need to stay there for before I can pour beer after delicious beer?
Does it change based on temperature (e.g. am I better off with it in the fridge or ambient temp)? That chart also mentions it is for "slow force carbing" - is there a quick force carbing method?
If you need to give an example, I'm after about 3-3.2 CO2 units in a 19L (5gal) batch and the beer is in the fridge (~40F).