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→Bob Sylvester's Priming Guide
# Add the yeast/sugar slurry just before the transfer is finished as this will help incorporate the slurry. Carbonation happens the same day as packaging if done correctly.
# Sounds counter to everything you've learned, but don't gas purge the bottles. The yeast will uptake the O2 in the head space.
# Sanke keg conditioning uses the same exact process but back the sugar down to 8 pounds (0.59 ounces of sucrose per gallon of beer or 4.4186 grams of sucrose per liter of beer) and keep the yeast at 250 grams. Fill the keg to the shoulder where the side and the lid meet (too much headspace leads to too high of a carbonation level). One recommendation for getting the right headspace is to lift one side of the keg onto a 2x4 wood block and fill it while the keg is leaning at an angle (this method works best for half barrel kegs; smaller kegs might tip over) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2337168479644686/?comment_id=2337190276309173&comment_tracking=%7B%22tn%22%3A%22R3%22%7D Bob Sylvester and Allen Stone. Milk The Funk Facebook group thread about keg conditioning and fill level. 10/26/2018.]</ref>. ## Note: Shawn Savuto recommends not lowering the priming sugar dosage for kegs; see [https://www.facebook.com/groups/MilkTheFunk/permalink/4607537139274464/?comment_id=4607551389273039&reply_comment_id=4607649122596599 this thread].
# Wait 10 days. That's it. With time, the initial "rough" carbonation you get in the first couple days will mellow out into the fluffy stuff.