The problem though is that serving is one thing, but long term storage and mantanance of the carbonation level is another. Given that you already figured out how many volumes of carb you wanted, say 2.5 per the pressure/temp chart and arrive at 12psi required. As soon as the pressure drops below that, you're losing carbonation. This wouldn't be an issue if you think you're going to blow through 15 gallons of beer in a night, but otherwise......
To answer your specific brain teaser:
Originally Posted by wortmonger
1). How much CO2 is needed to serve a full 15.5 gallon keg, at "lets say" 10 psi with the CO2 being at room temperature of 68*F and the beer keg being at 40*F?
Really good question and I don't know if I have the knowledge to figure it out. But I'll think out loud to get you started. It's easy enough to apply the initial 10psi to the minut headspace of a full 1/2 barrel keg. It's figuring out how much you have to start with to make sure you END with 10psi minimum. There's probably a neat formula or calculator online to help with Dalton's law (combined gas)... yup
http://www.1728.com/combined.htm
If you have 60psi in a 5 gallon corny at 70F, if realeased into 15 gallons at 40F your pressure should end up at 11psi.
Now, if you bring the orginal size down to 1.5 gallons (about the size of a 5lb tank I assume) and leave the pressure the same at 60psi, you could conceivably push the whole keg but you'd end up around 3psi and the beer would be going flat for some time.
In order to hold the full 10psi all the way through, you'd need 175psi in a 1.5gallon container.
Here's the rub. You'll probably have to manually regulate the pressure to the serving keg because regulators only work accurately with some minimum high side pressure. I suppose you could buy and rig fixed/variable overpressure valve but that's getting really high on the DIY meter.