semi-sugar and semi-force carb keg?

[Andyoesq]

If I have a batch which is going to be ready about 4 days to a week before I have a spot in my kegerator for it, can I add like half the priming sugar to it, to get carbonation going, and then finish the carbonation in the kegerator on the CO2? That way, in theory, it takes less time to be readying once it hits the keg, instead of waiting another week or two for it to force carb?

 

[brewbama]

Why not just add all the sugar required, then when the spot opens and it's cool enough (maybe a few hours to overnight) you can pour.

 

[Andyoesq]

I guess my concern is that it will take a week and a half to 2 weeks to sugar carb, or a week and a half to carb under CO2. Can i 1/2 sugar carb, and then force carb for the end

 

[chickypad]

I think it's going to be hard to calculate half and half, and you still may have some residual sugar. I would just hit it with 30 psi for a day then back it down to equilibrium pressure to get it close.

 

[JuanMoore]

Any sugar you add will take a couple weeks to be eaten by the yeast. If you throw the keg in your kegerator before the yeast eats all the sugar you'll halt the process, and end up with residual sugar in the beer, changing the flavor. You're not really going to save much time either.