Priming temperature?

[BeerGuts]

I'm brewing a Geordie Scotish Export which I'm going to put straight in a pressure keg once the first ferment is done. How much sugar should I put in the keg with it and what temperature do I need to keep it at so that the sugar is fermented off? Is it the same as the 1st fv to keep the yeast alive? I've read somewhere that it has to be cooler or is that once the sugars have all gone?

Also, I've done a geordie lager which has come out of the bottle quite sweet - any recomendations?

Cheers.

[Swiller]

I would recommend using Coopers kits I have done for ages the quality is really good and I have never experienced any problems with them. As for your lager turning out to be 'sweet' there could be a number of reasons, perhaps that particular kit is slightly sweet or maybe the fermentation was not complete do you use a hydrometer?
For priming my pressure barrels I generaly use 80 grams of sugar and keep them at room tempreture for 5 days then move them to the cool of my garage to finish, for lager I like a good fiz so I use bottles. Hope this helps.

[mickhew]

I recommend the Coopers Mexican Cerveza. MUST be bottled, and left for at least 5 weeks to condition. Has turned out really well, well impressed with the final result.