Carbonating to style

[tjthresh]

So I have a bitter sitting is the secondary waiting to be put in a keg. I'm new to kegging, and I haven't decided on how to carbonate it yet. I have two questions.

1. In the book The Brewer's Companion, there is a priming guide. It says to use half a cup of priming sugar per 5 gallons. It specificly talks about using bottle. Will this work in a keg if I chose to use natural carbonation.

2. If I chose to force carbonate, where can I find info on the proper way to get the proper level of carbonation?

[Fast_Eddy]

Go see this article for info about force carbonation...

http://www.brewingtechniques.com/library/backissues/issue2.1/miller.html#return

Also this is echoed in the very good book Dave Miller's "Homebrewing Guide" plus extra info.

[BREWERDLUX]

just think of that keg as one big bottle. you can naturally carbonate that keg and it will be fine. first pint or two will have a cloudy look and yeasty tase but who cares. Add about 1/2 to 3/4 cup corn sugar and let it sit at room temp for awhile. :D

[YamahaXS]

the local brew shop here says a cornie only needs 1/4 cup priming sugar. I have been forcing my beer so I haven't tried it yet.

[paul84043]

Due to a larger quantity of active yeast in a given volume, larger quantities require less sugar to carbonate....or something like that...

My Party pig only requires 1/4 to 1/3 to carbonate and it does so nicely. That's a little less than the normal quantity.

[matt]

I usually only minimally carbonate most of my kegged beer. I like the gas to only be minimally perceptible on the tongue when you're really paying attention. My beers still have a good head, but my friends rave about the beer being smooth and less gassy. For a 5 gallon corny keg, I use between a tablespoon and 1/4 cup of corn sugar, or about 4-16 ounces of unfermented wort from the same batch, depending on the sugar content of the wort.