[Alewyfe]

We've got a Wee Heavy that's been in a bourbon barrel for a year. It tastes wonderful sampled out of the barrel.
We like where it's at, so are ready to rack to kegs. What do you experienced barrel users feel would be a good level of carbonation on this beer?

[brewinhard]

That is a tricky question as most (if not all) of the dissolved CO2 has most likely left the beer after such a long aging time.  So, most priming sugar nomographs will be incorrect as you will not have any CO2 left in the beer.  I think I read a post on the Mad Fermentationist's website about this with regards to proper bottle carbonation of sour beers that have been in the barrel for a while.  He might have even contacted some pro brewers (i.e. Vinnie Cilurzo from Russian River) about this to get their thoughts on the topic.  Do a quick search on his site and see what you can find.  I would suggest 2.5-2.7 vol....

[klickitat jim]

I'd force it to about 1.5 volumes. Maybe adjusting to taste and lock it in at what tastes best.