I might be overthinking this (nothing new there) but I transferred my latest batch of Yorkshire bitter to by King Keg, added priming sugar (as I had done before) and 3 weeks later the pressure is still rising! I noticed the FG was a bit higher than when I last brewed this beer but put that down to more unfermentables as I had mashed at a higher temperature (Ooops). I’m now thinking it hadn’t finished when I transferred to the barrel, even though the SG was the same for 3 days. So the question is, I guess I wait for the pressure to stop increasing before I start conditioning at 10 degrees C?