I think I have kicked this topic around before but… For the most part I prime kegs to carbonate. Our host has a very helpful calculator for priming that I use for the amount and my go to is table sugar AKA sucrose. It’s cheap, affective and obviously readily available. I do either boil or microwave the water/sugar to dissolve it now. Priming also does not require the keg to be cold.
So for those of you that prime kegs, is your carbonation consistent? The Saison I have on draft is carbonated enough but closer to fizzy than foamy if that makes any sense. The head quickly drops but the beer still bubbly like soda. I have had others that start out as a gusher from the tap but after letting off some pressure with a spunding valve turn out OK.
Should I be going back to corn sugar or DME? I can force carb but it takes up a lot of fridge space and I can only carb one, maybe two at a time.