I do exactly the same as pratty1 and haven't had any issues. Wouldn't go back to a bubbler now and it stopped me staring at it all the time lol. Plus I learnt to look in the fermenter and learn what is happening in there
I just set my co2 to 40 psi for 24 hours while the keg is in the fridge. Purge back to serving pressure (usually about 10-12psi) and away I go. Seems to give much more consistent results than shaking
