If you force carbonate using CO2 instead of natural carbonation, to prevent yeast sludge, and bend the fluid pick up tube all the way to the side, a Corny ought to work mechanicaly on it's side. I don't know if the fact that at 1/2 keg you would have a large surface of beer exposed to the gas....so make sure you use CO2, not an air pump, to serve it.
So far, I've had more experience thinking than I've had brewing....you don't think they are mutually exclusive, do you?
57 batches so far,
33 wine, mostly Loquat, peach, plum, prickly pear
22 beers and ciders
1 Tequila, from a prickly pear wine experiment that didn't work. I call it "Prickly Heat"