I have been brewing into kegs for about 9 months or so with reasonable results for a newbie.I have always gassed my kegs with CO2 over several days till it pours, tastes and looks about right.
I was looking through the coopers website last night and found an article on natural conditioning a keg, see below
Natural Conditioning
Clean and sanitise the keg thoroughly.
Prime with sugar at the rate of 4g per litre.
Rack via a piece of sanitised, flexible tubing so that the beer runs to the bottom of the keg. Leave 5 – 10 cm of headspace at the top.
Seal the keg then invert and give it a shake to mix the sugar and check that the seal is good.
Store at 18°C or above for a week, then allow the beer to condition for at least two weeks.
Refrigerate for a day or two, momentarily release the keg pressure, then connect the gas at required pouring pressure 35 – 100 kPa, depending on your system. (Fifty litre kegs through a temprite or miracle box may require up to 300 kPa).
Im just interested to know if anyone has tried this method and what results they got???