Priming

[Whorst]

I racked my Landlord clone yesterday. It went from 1.044 to 1.010 in 4 days. It tasted absolutely beautiful out of the fermenter, so initially I'm pleased. Usually when I rack a beer into a corny, there's yeast in suspension. This beer was relatively clear, and it would appear that most of the yeast was hanging out on top. I made a light syrup out of 28.5g of sugar. I don't know if this was enough, as before I'd have pretty strong secondary fermentation, which resulted in beer that was a little heady. My PSI meter on my keg shows 0 psi, which is weird, because usually my gauge will register something do to some co2 in solution. Do you think it will take a few days for the yeast to consume the sugar, or did I not prime enough to get a reading?

[Jymbo]

I usually use about 4g per pint when bottling or 2g per pint when kegging and haven't had any major problems. Maybe a bit less for high gravity brews which are going to be maturing for a while.

[Whorst]

Finally, I've got 1.25 psi so far. I can rest now.