Natural Carbonation in a Keg

[cyclonebeer]

I have a 10 gallon batch of a Pale Ale to keg in the next day or so. Since all of my CO2 lines are busy, I figure to carbonate naturally in the kegs. One will get dosed with corn sugar, the other with DME just to see what the difference might be. I plan to slap spunding valves on both, set the spundings to 25 psi, and let the kegs sit in a cool room (68 deg or so) for a few weeks. By the time my keezer has space, the kegs should be properly carbed. I read somewhere that if you plan to carbonate naturally in a keg, you should reduce the amount of priming sugar (or DME) to about 40% to 50% of what you might use if bottling because of reduced headspace in a keg. Does that sound right? Anybody have experience with this?

 

[greyghost]

That should be good. It's the only way I carb