Originally Posted by bluehouse
I added priming sugar to the keg. I was hoping to use the CO2 only for dispensing.
why? Co2 is cheap, and in my opinion a better/ more consistent way to carb beer than letting yeast do the work.
One thing I noticed with my home-brewing in my pre-keg days was that my beers tasted differently than commercially made craft brews.
Once I started kegging and force-carbing my beer I realized why my beer tasted different...it was the yeast from carbing/conditioning! IMHO, if you want homebrewed beer that parallels the stuff you get on draft at your local microbrewery....kegging and force carbing is the way to go!
Besides, you could have been drinking that beer 2.5 weeks ago had you force-carbed!