Otterbaub wrote:when you say Active yeast. Do you mean Active Dry Yeast or Fresh Yeast?
Just yeast really. It's not uncommon for beers that have been aged for a while in secondary to not carbonate if some yeast sediment is picked up or if new yeast isn't added.
Frankly, since you can keg, I'd just force carb and pressure fill and never worry about sugar again!
A pressure tested keg can still leak. I find that some of my kegs need to be pressurized to seal. Once they have pressure they are good to go even when the pressure is reduced. I think the lid and it's O ring probably need to get put into a better position.
Otterbaub wrote:when you say Active yeast. Do you mean Active Dry Yeast or Fresh Yeast?
Maltbarley answered for me .. I did mean yeast that is alive (preferably from your fermentation ... otherwise, something like BrewCap'n suggested ... the Belgians frequently add new yeast and sugar at bottling!).
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