Conditioning is a fine art!! Too much makes excellent fire extinguishers. I work on 5ml (one teaspoon) of sugar per litre. I use my wifes cooking measure to get it accurately. But remember the brew must be COMPLETELY finished fermenting before casking or bottling. With all grain brews the dextrins take a bit longer than maltose to ferment so must be left a bit longer before priming. I have bottled beers with a high final gravity without priming and the slow fermenting dextrins have done the conditioning for me.
