And good morning to you sir.
I always use method #1. Through trial and error, I landed on 40psi for 24 hrs gets me to ~2.3 vols (estimated, to my palate). This is at about 36F. Then I dial it back to serving pressure and let it slowly carb the rest of the way.
Since you want something less than 2 vols for that style, you can do the math and decrease the psi or the time to scale it back accordingly. CO2 absorption isn't linear but assuming it is will get you in the ballpark. I shoot for ~1.8 vols with my dry stouts, which is 78% of 2.3, so I would decrease the psi or the time proportionally (i.e. ~30 psi for 24 hrs or still do 40 psi but for ~18 hrs). This has always worked reliably for me. YMMV and it would probably be a good idea to taste samples along the way. It sucks to accidentally overcarb a beer.
Method #2 is definitely easier but you'll have to wait longer. I am not that patient.
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