End of fermentation kegging question

[NHbeerscene]

I seem to remember a someone talking about putting a beer the was near the end of fermentation in a keg to trap the CO2 to carb the beer some what. Can anyone recall which show that was from and the process to do it. I have an american wheat that I brewed this past Saturday and I expect that it will wind down by the end of the week and I wanted to try this process. Comments and rude gestures are always appreciated.

[spiderwrangler]

I feel like this was brought up during a Dan Gordon show... Try Dan 3 from 4/18/08. Sorry I don't have an exact timestamp for you...

[Stinkfist]

it is what a lot of commercial breweries do....but they also have a real good idea at what the beer will finish at...so they know when to close it off....if it is a beer you have not done or are not real confident in where the beer will finish...it will be tough to decide when to cap it off..

[brewinhard]

Plus pulling it off the yeast cake too early can result not only in underattenuation but fermentation byproducts might not be able to be fully cleaned up after (diacetyl, acetaldehyde, etc) as well. Just something to keep in mind. Now if you are using yeast strains that do not flocculate and drop out of suspension well then you might be okay (ie witbier strains, hefe strains, etc).