Okay, I TRIED looking through the forum for an answer - but thought I'd pester you instead.
I have read in the latest Zymurgy about using priming sugar (.3 v. .7 cups) in the keg, and then continuing on to CO2 carbonate (as usual?). I'm new to kegging, but was under the impression that kegging and the use of priming sugar were mutually exclusive. So, now I find they are not.
Sooooo, what are the reasons for doing both? Does it create a different kind of carbonation? And is it as simple as adding that amount of sugar (boiled, I presume, just as in bottling) to the receiving keg at keg time?
Thanks in advance,