Priming sugar and kegging: same or less sugar than bottles?

[jfolks]

So I am getting ready to keg tonight for the second time (pale ale). This time I'm going to use priming sugar (thus, I forced carbed last time).

Regarding the amount of sugar to use, I've heard both "use the same amount as you would for bottles" and "use less than you would for bottles."

Can anyone prove which one of these is correct? I would love a scientific explanation, but personal experiences/stories are welcome as well!

I use this calculator for bottling:
http://www.tastybrew.com/calculators/priming.html

So I currently plan to use the low end of the acceptable vol c02 range for the pale ale style (the range is 2.26-2.78, so with 5 gal of 66* beer at 2.26 vol co2, that is 3.7 oz [AKA .43 cups] of corn sugar).

Thanks!

 

[Yooper]

Use 1/2 the amount you would for bottling. The reason is the reduced headspace, compared to the same volume of beer in bottles.

I typically use 2.5 ounces of corn sugar for a 5 gallon keg, for about 2.7 volumes (medium-high carb level).

 

[jfolks]

As always...Yooper, you rock! Thanks!

 

[BeardedIdiot]

Hey Yooper, what if you are bottling some of the beer, and kegging the rest? I just did this two days ago. I used the full amount of priming sugar as if I was bottling it all, filled up how many bottles I wanted (12x12oz and 4x22oz), and then put the rest in the keg. Considering there is now plenty of head space in the keg, there shouldn't be any issues, I would assume. I used 4oz of cane sugar for a 5gal batch of milk stout.