Natural Carb in Keg - Seal?

So I’ve decided to start naturally carbing my kegs, because it seems like I use a ton of gas when force carbing, and it’s quite a trek to get my tank refilled.

Question about natural carbing – after I add the priming sugar and beer, I close up the keg and hit it with some CO2 to seal it. I just recently did this with an amber rye ale I made, and two weeks later, the beer is flat (I ran out of my gose, I had to tap it). When carbing “naturally” and sealing the lid with CO2, can the beer absorb the extra CO2 forced in and “unseal” the keg? I ask because it seems like this is what just happened with my amber rye.

Thanks for the help.

That method should work, I do it for spare kegs as I keep my C02 tank in the kegerator with no room to spare ( )

A couple questions,

-Did you hit the keg with a high psi (30+) to seal the lid?
-Did you check for any leaks with star san/soapy water before walking away?
-Did you apply keg lube to all the gaskets?

The initial high shot of pressure should be enough to keep things sealed while the sugar + yeast generate their own natural C02.

I haven't had much luck with naturally carbonating my Corny's. But that doesn't mean that it's not feasible. I've tried the high pressure seal method but the lids always leaked later on.

MC