Recipe Sizing in BeerSmith

I want to start using my corny kegs for fermentation.  I believe there is enough head space to brew a standard 5 -1/2 gal batch for one keg and this can be scaled for 10 gal batches. Anyone have suggestions for adjusting recipes in BeerSmith to accomplish this?
Thanks, Gary

Open a Recipe, click the Scale button on the Toolbar.

Sorry maybe I didn't phrase this correctly-  what batch size works the best for a corny keg based on your experience?

I would say to brew a 5 gallon batch leaving 1/2 gallon for fermentation head space and then use vinyl tubing running into a bucket filled with some water for the blow off.

This way if you have a real flocculent yeast strain it can go out into a blow off bucket instead of through and out an airlock. I would use a 2 gal or so bucket only filled 1/2 way with a cap full of bleach thrown in. (or other santitizer)

Keep in mind that the shape of the 5g kegs affects fermentation and you will have a different result using the keg than carboy.

We come down on the side of caution. If used as a Primary, there is just barely enough head room in a corney for a 5 gal batch of 1.050 or lower beer, higher gravity or an extra 1/2 gal may give airlock problems.

I'm not sure about the shape being a significant factor. In large commercial breweries very tall cylindroconical fermenters can cause temperature and pressure stress on the yeast. I just don't think 5 gal in a keg will be a problem. It is quite common for the kegs to be used as fermenters. More common to be a secondary than a primary, but often used as either.

Good Luck

Preston