I attended a demonstration on kegging this past Saturday at my local homebrew supplier. The person giving the demo suggested that CO2 shouldn't be applied unless the filled keg had been refrigerated. I've always force-carbonated right after racking from the fermenter. (Applying CO2 at 30PSI and "rolling" the keg back and forth on its side for 17-18 minutes.) Somehow this method has worked well for me for more than two years. Does anyone have any info to support the notion that a keg shouldn't be gassed until refrigerated?