I did an all grain Apple Ale on 03/01. Yesterday I racked to secondary and it is surprisingly clear. Any reason why I shouldn't keg, as long as it is done fermenting? Was thinking of kegging it this weekend and putting it in my keezer. Hopefully keep away from it for 3+ weeks. I always find myself to be 1/2 way through a keg by the time its hitting it's prime.
Question #2. How much priming sugar would you add per 12oz bottle or 32 oz bottle to naturally carb. I have my 5gal carboy filled all the way to the top, and I don't want to waste any. I'm figuring I'll have 1/2 a gallon left after I keg it. I know I've seen people add sugar to their bottles when bottling. (I've never bottled, only kegged. Bottling I've done has been with my diy beer gun).
Thanks for the advice.