Originally Posted by erhamm
Thanks all. I've read so many different techniques. Someone said to add priming sugar which I thought was only for bottling.
No, you can use it for kegging too. After all, a keg is really just a big bottle if you think about it. The key is to add the priming sugar (usually about 2.5 ounces) and then let it sit at room temperature until it's carbed up, just as you do for bottles.
There are several ways to force carb. My best results come from sticking the keg in the fridge at 12 psi for 10 days or so, although it gets better for up to two weeks. But sometimes I'm in a huge hurry, so I'll set the regulator to 30 psi for 36 hours, then purge and reset at 12 psi. It's pretty well carbed in 3 days that way.
I'm not a fan of shaking, or of setting it higher for longer, as those tend to be the problem kegs (foaming, poor head retention, etc). If you're a patient person, 12 psi in the kegerator for 2 weeks is probably the "best" way to do it.