Priming sugar in Keg vs forced carbonation

[ChuckCollins]

I am looking to keg my Hefeweizen but will not be drinking it for a few weeks
we have company from Germany ,so will it be in the Keg for 4 weeks or so before they visit. so should I do a forced carbonation or let it age with Priming sugar for carbonation.
Pro's and Con's on this .

 

[Edcculus]

Flavor wise, there are no real pros or cons either way.

I have a 2 keg kegerator, so pros of keg priming for me is that the keg is carbonating while its conditioning. When I kick one keg, the keg up next is already carbed.

 

[944play]

Flavor wise, there are no real pros or cons either way.

I can think of one: a refermentation in the keg can help scrub out any oxygen uptake incurred from racking.

 

[ChuckCollins]

Should I but in pressure on it when i go with the Priming sugar ?

 

[Edcculus]

You will want to hit it with some CO2 to purge the oxygen and seat the lid.

 

[JuanMoore]

I like to prime with sugar in the keg unless I need a beer ready really soon for a party or something. Either way works fine, but I prime because:

It prevents me from getting impatient and drinking a beer while it's still green.

As Edcculis mentioned, unless your kegerator has room for several more kegs than you have taps, priming keeps all the taps flowing at all times. I only have room for 4 kegs in my 4 tap keezer, and keeping them all flowing is nice.

It's slightly cheaper and less hassle to buy sugar than CO2.

And as 944play said the referment probably scrubs some of the oxygen picked up from racking out of solution.

 

[ChuckCollins]

How much CO2??