http://www.ebrew.com/primarynews/intro_keg_system.htm
Priming & Cask Conditioning - Naturally
With this method, after transferring the beer into the keg, add 1/3 to 1/2 cup of corn sugar that has been dissolve in a cup of water by boiling. Adjust the P.S.I. rating to 20 on the regulator and turn on the gas. Check for leaks as previously described. Correct as necessary. When a good seal has been achieved, bleed off the CO2 in the head space by opening the valve on the pressure release lid or removing the gas disconnect and depressing the center of the gas “adapter”. Hit the keg with 20 pounds of pressure again and bleed it off two (2) more times to purge the keg of oxygen.
Disconnect the gas and leave for 10-14 days at room temperature to achieve carbonation. After which the keg should be refrigerated for 2-3 days. Bleed off the head space pressure. Adjust the regulator pressure to 6-12 P.S.I. (the normal dispensing pressure) and draw off 3-4 ounces of beer. This first draw will contain mostly sediment. Pour it out. Draw another glass of 3-4 ounces of beer. Sample this one. If the carbonation is right, you can leave the pressure in the 6-12 range and work it in to your dispensing schedule.
