Question about priming

[tomandrichard]

Graham Webster recommends maturing beer in cask for a few weeks before bottling. He doesn't say anything about priming. Presumably some priming is needed in the cask to create the CO2 blanket, but would it be the whole amount of priming sugar in the cask, or should some be reserved for the bottling stage? What is your experience of this?

Thanks for any advice.

Tom

[Mr. Dripping]

If you want to mature in the cask prior to bottling....do not prime. There will be sufficient CO2 displaced from the beer on transfer to form the protective layer.
Also, the more CO2 in the beer the harder it is to bottle.
Prime the beer at bottling time. The maturation in the the cask will help more yeast drop out of the beer, but there will still be enough left to carbonate the beer.

[tomandrichard]

Thank you.