Keg conditioning / carbonation

Looking for some advice about conditioning in carny kegs.  Typically I force carbonate cold in a kegerator right after secondary fermentation.

I'm making more batches now and want to store/condition in a keg at +/- 65 degrees (no lagers, all ale's).  Should I fill the keg and just let it sit for a few weeks, or should I fill the keg and force carbonate, then let it sit? 

Your beer won't know or care whether it's in a carboy, bucket, or keg. The advantage of a keg is that you can purge the headspace with CO2 to avoid oxidation. You'll need a bit of pressure to maintain a seal. I doubt the carbonation has any effect on the aging process, but others may have some insights on that. If you think the beer needs additional time at a particular temperature the keg is as good a place as any for the secondary. When you consider the secondary to be complete it's easy to transfer to a clean, purged keg with a liquid disconnect to liquid disconnect jumper.

I usually hold my beer in the primary for three to four weeks or until the gravity is stable for three days (whichever is longer) then cold crash, transfer to a keg, pressurize, and chill. I guess that's a secondary until I start drinking it - usually about 2 days.

want to store/condition in a keg at +/- 65 degrees

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you will want to store as cold as possible without freezing, at least refrigerator temps.

KernelC, I don't generally use a secondary. I just rack from primary to keg, pressurize, chill, and drink. I've assumed that a keg would serve adequately as a secondary at whatever temperature you cared to use, and I've used a keg for high-temp Saison secondaries a couple of times (to free up a fermenter). What am I missing here?

I was just responding to the OP who suggested storage at 65F.  Brad has an interview with Charlie Bamforth where they discuss beer freshness degradation in percentage per degree.  I forget the number but it was remarkable.  I do the same as you as far as primary straight to keg and always at fridge temps.