Came across this today in Zymurgy…why would someone put corn sugar in a keg? Is this in place of force carbonation?
Yes, priming in the keg is common. You want to use less as total volume of a keg, including headspace is less than the total volume of 50 or so bottles. I think most I’ve seen opt for 1/2
It isn’t “real ale” if you force carbonate it. English styles are more apt to be primed with sugar in the keg.