I have done quite a bit of research, but I can't find a definitive answer for carbonating with priming sugar in the keg. I don't have much room in the fridge to force carb right now, so I thought I could just do it at room temperature with priming sugar.
The question is how much. There is conflicting information about whether to use the same (proportional) amount as with bottling, or less, because of the head space. Anyone want to pipe in?