Carbonate a Mild with corn sugar in keg

[TheDarkSide]

Next week I am going to brew Jamil's Dark Mild and it is recommended to go low on the carbonation, about 1.5 volumes. I'm going to keg this beer but only have one regulator and the other 2 beer on there right now are Pliny and Janet's Brown which I carb at 11 psi at 42 F, for about 2.3 volumes.

I read BooBoo had primed his mild with corn sugar in the keg, so I thought that may be the way to go for me. Alright, here are my questions:

1. I'm going to prime at a rate of .7 oz per gallon. Should the keg be left at room temp?
2. I usually cool my fermenter down to about 42 for a day before kegging. If I do this, will there be enough yeast when I transfer to carbonate the
beer?
3. Are there any other suggestions on how I should do this?

One last thing about the mild...can this be transferred to keg after a week as long as FG has been achieved?

Thanks.

[Nyakavt]

I've primed with sugar in the keg a couple times, it's really no different than doing it in the bottle.

1. yes leave it at room temp until carbonated, should take 1-2 weeks just like in the bottle
2. there will be plenty of yeast. It would take months of cold aging for yeast count to be a concern
3. In order to be successful, you need to have a keg that seals well with no/low pressure. Put some liquid inside, close the keg and invert it, looking for leaks around the lid. If you see leaks you may have a poorly formed lid opening, or a feet that do not apply sufficient pressure on the o-ring. Both of these can be adjusted. If you have a borderline seal you can use some sealant on the lid o-ring. Finally, give the keg a shot of CO2 at 30 psi to help that lid o-ring seal. This will be absorbed by the beer, so you are counting on the fermenting yeast to build up pressure before enough of it is lost from your initial dose.