Originally Posted by Brewski1975
I've seen alot of debates about keg conditioning and force carbing and which is better. I'm hoping to avoid that here if possible. I'd like to try to keg condition my next keg which is a 5 gallon IPA. It's just something I'd like to give a try, I've seen alot of rough estimates on the amount of priming sugar to use but I'd like to hear from those that do this on a regular basis on how much priming sugar they use? I've heard many different estimates, most of which being 3 ozs or a half cup. Does this seem accurate?
How much you need depends on what carbonation level you're looking for, and how much headspace there will be in the keg. I've had good luck using a bottle priming calculator like this one
and then using 75% of the amount I'd need for bottling. And I second the suggestion to err on the side of undercarbed. A few days on the gas will fix a slightly undercarbed keg, but a slightly overcarbed keg can be a nightmare.
Originally Posted by acidrain
Why add sugar at all?
If you secondary directly to a keg, it will naturally carbonate without extra sugar. You'll need a pressure relief valve set at 10 psi.
At fermentation temps 10psi will only get you ~1.4 vol of carbonation. The spunding valve needs to be set closer to ~25-30psi for more standard carbonation levels. It's also a fine line deciding when to either attach the spunding valve or turn up the spunding valve pressure, since if you do it too early you can stress the yeast and cause off flavors, and if you do it too late there won't be enough fermentation left over to fully carbonate the beer.