Carbonating my sanke keg with a 5 gal batch

Hey guys, do I still need to use priming sugar when carbing my keg or can you carbonate without it? This is my first time guys so I have alot of questions.

Either or. You can add priming sugar (not sure on the exact amount, but it's considerably less than you would do when bottling), seal up and purge the air from the keg and allow it to carb and condition in the keg. Or you can do like most folks do and simply transfer the beer to the keg, put the keg in the fridge under serving pressure, and wait 10-14 days, and have carbed beer. There are a couple other shortcut methods, but they can lead to overcarbed beer - the set and forget method of force-carbing is the safest and most reliable.

There is no priming sugar if you are force carbing with CO2.

Okay cool. I have never force carbed can you guys explain exactly how I would d it?

Uhm? Read my post above? It's pretty straightforward, and I laid it out right there.

So just clean transfer and set at 12 to 15 psi for ten days and will be good too go

Yup. 15 might be a little on the high side, though maybe you like it there. I've got mine set to 11, and it's just about perfect for my tastes.

Dont have to do priming sugar either right? Srry for all the questions just a newb to this