I'd like to make some smaller batches in order to test recipes, but without the hassle of bottling multiple different beers. The whole process of sanitizing and cleaning bottles takes too long if I'm going to be frequently brewing small test batches. So this brings me to my question:
If I were going to force carbonate 1 gallon of beer in a 5 gallon corny keg, what do I need to know?
What's the best way to expel the air that would be in the keg? CO2 has a higher density than air, correct? Could I just fill the keg with CO2, open the lid, pour in my beer and then increase the pressure to the appropriate level?
Would there be an increased chance of infection? Would it age poorly? Is there any adverse effect of having a large amount of CO2 head space in a keg?