Originally Posted by flagman
I was told to put the beer in the keg and purge the O2 out a couple of times with about 5 pounds of pressure. Then turn the regulator up and put 25 pounds on the keg, disconect and store it in a cool place (my cool place is 70 degrees). After a couple weeks the beer will be carbonated and no need for suger or other to carbonate.
If you disconnect the CO2 it will absorb what's in the head space and not carb anymore. You have to give it time (a few days or more) for full absorbsion. Use this chart
to determine what pressure, at a given temperature, you'll need to get the volumes of CO2 appropriate for the style.
To check that it's fully carbed, disconnect and let it sit for a day. Reconnect at the same pressure. If you hear CO2 going into the keg leave it connected for a few more days.
Edit: Using the chart, for your stout to be at about 2.0 volumes, you'd want to set your regulator for 25lbs at 70 degrees.