Naturally Carbing a Partial Keg

[ClayHenry]

I want to bottle about a gallon of my batch and then keg the rest. In order to naturally carb the keg, would I need to add a little more priming sugar (per gallon) than I would if I were carbing a keg with 5 gallons since there is more headspace? If so, how much corn sugar would you recommend for 4 gallons in the keg?

 

[buckeye2011]

I think you'll be better off just carbing it all in the keg and then bottling what you what off of the tap when it's ready. Seems more predictable.

 

[Billybrewer09]

I'm with buckeye. That would be a good way. Or you could do as you plan. Bottle what you want, as long as you know the volume going in the keg. Then figure how much priming sugar you need for that volume and use 1/3 of that amount.

 

[Gunrunner]

I always bottle a 12 pack and then just force carb the keg. There is no need for sugar or calculations for the keg. I just use Coopers Carb Drops for the 12 pack.
KISS= Keep It Simple Stupid

 

[ClayHenry]

The reason I'm wanting to naturally carb the partial keg is that the refrigerator I use to chill my kegs is the same one I use for temperature control during fermentation. I will have a few batches fermenting in that fridge so I won't be able to force carb in the fridge. Anyone know what is needed to compensate for the extra headspace?

 

[periwinkle1239]

I always bottle a 12 pack and then just force carb the keg. There is no need for sugar or calculations for the keg. I just use Coopers Carb Drops for the 12 pack.
KISS= Keep It Simple Stupid

How many Coopers Carb Drops?

Edit: Never used Coopers before. Just looked them up: 1 per bottle, duh. I might try doing that for brews that I want to save a couple of bottles.

 

[Gunrunner]

I use one drop per bottle 12oz. That way I can save a couple of bottles since I keg the rest.