I was wondering how much priming sugar to use and here it states about 85g should do the trick. Will probably add a bit more for luck and then I have 10 days for the fermentation. Excellent, will do it tonight.
Actually I used 108g glucose, because that's what fell out of the bag, in about 1l water boiled for 10 minutes and cooled again, the final volume of beer in the pressure barrel is about 35 pints. It's in the cellar, about 18C, so I hope fermentation will start.
I also took 2 bottles of yeast from the primary fermentation barrel to see how well they preserve. Will have to cover with boiled malt extract soon, I don't have a lot of expectation but you never know...
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