Opinion: bottle condition or force carb 1 gal

[hlmbrwng]

Hi all. I have a 1 gallon batch of a saison, to which I added fruit and soured with bottle dregs. It smells absolutely amazing! I'm really excited to drink this one.
I don't know if I should bottle condition or force carb. I was going to bottle condition, however, I am considering a couple of things.
1) I only have a gallon. I am afraid that racking to a bucket and then using a bottling wand attached to the spigot will cause me to lose a good amount of it. Mostly because of the distance of the spigot above the bottom of the bucket. I suppose I could pour the last bit into a bottle by dumping from the bucket through a funnel into a bottle.
2) I don't want to introduce too much oxygen during the racking and bottling. With the keg, I can flush with c02 before and after racking beer to the keg.
3) If I force carb, I can dial in the pressure
4) I have a 3 gal keg I can use and even reserve for bottling only sours
5) I have to bottling guns, so I can designate for for sours.

So basically I want to minimize oxygen exposure and reduce the amount of beer waste. Which would you do? I'm not so much worried about getting the right level of C02. I think that will be fine either way.

 

[TasunkaWitko]

I bottle 1-gallon batches all the time, they turn out great. I just rack from a 2-gallon stainless stock pot into each bottle individually, and all is well.

Here are a couple of videos that give an idea as to how I do it, except I use a mini-auto-siphon rather than the gravity thing:

Video - Using the mini auto-siphon: [ame]https://vimeo.com/53714072[/ame]

Video - How to bottle: [ame]https://vimeo.com/9753218[/ame]

Video - Bottle capper and caps: [ame]https://vimeo.com/52867522[/ame]

Hope this helps -

Ron