Prime before kegging?

I have 5 gallons of Traditional German Dortmunder beer that will be ready to transfer into a Corney keg (as soon as I clean it).  The kit came with priming sugar (assuming I was to bottle it), but since I will be kegging it, should I still use the priming sugar or not? ???
Harry

I use priming sugar (corn sugar or glucose) in all my keeged beers. I like the natural generation of CO2 versus forced carbonation. I say use it but purge the filled keg with CO2 to get out the air initially.

Dr Malt

  Its your choice.  Personally, I just keg my beer and then put it in the fridge at about 12 lbs of pressure.  It will fully carbonate after a few days by itself under pressure.

Cheers!
Brad

I put mine under 25 lbs of co2 for 2 days (after purging the the air out), then before I put it on tap I let out all the co2 and presurize at 12 lbs and it's ready to drink.

There is a risk of infection with natural carbination in a corny as you have a big air space at the top, and what if the corny does not seal with the slower natural process.  I think purging the keg with co2 will help with the air space issue but there still is the issue of the corny's O ring leaking or taking longer to seal than necessary.

Just my 2 cents.

Marc

It's your choice, but I carbonate with CO2

Fred

I've done both. It might be cheaper to naturally condition, and I like to do it that way for the beer engine, but usually its force-carb. Either way, purge the keg before racking. Best thing about kegging is being able to purge everything. Lately I even purge my tub before a bath. Niiiiiice.