Priming a keg
 

I recently got my pipeline to a point that I have time to prime my kegs and let them carbonate naturally. I have been using 4 ounces of table sugar and letting them sit for 2-3 weeks before refrigerating. I tapped the first one last night and it was way over carbed.

This was a scottish ale, WLP 002, 1.045 OG, 1.015 FG.

How much sugar are you guys using to prime your kegs?

I just primed a keg with 1/3 cup (2.6 oz) dextrose. We'll see how that goes.

Get a copy of Palmer's "How to Brew" or go to this on-line mirror. Use the nomagraph. The amount of sugar you need depends on post-ferment temperature, and the final number of volumes you want.

http://www.howtobrew.com/section1/chapter11-4.html

Already have it. The problem is, it seems that I need to use less sugar when kegging than I would if bottling.