[BrewBama]

I find that when I force carbonate it takes my kegs about 1-1.5 weeks to settle out regardless of the serving pressure.

It’s not a process of settling. It’s actually due to the process of hydrating the CO2 where the gas combines with the water in the beer and the bubbles become fine. That chemical process takes time.

A beer gun is a compromise, but it’s easier to use than a counter-pressure filler. It sounds like the OP has overcarbonated the beer and needs to condition it for a couple of days at lower pressure to get the carbonation level down. I prefer my CP filler when bottling competition samples.

+1. That’s why I asked. A recent podcast between John Blichman and Brad Smith talk specifically about over carbonation and beergun use.


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[hopfenundmalz]

You want the beer, the bottles, and the beer gun to be cold. I will put the beer gun in the freezer with the bottles for a little while.

[JFMBearcat]

Yep if you're using room temp bottles I can easily see them foaming up on you. Keep them in the freezer and pull them a few at a time as you bottle. I've never had to chill my gun though, the cold beer gets the lines cold enough. Cold bottles and JUST enough psi to push the beer will solve your problem.

[Oiscout]

I find that when I force carbonate it takes my kegs about 1-1.5 weeks to settle out regardless of the serving pressure.

It’s not a process of settling. It’s actually due to the process of hydrating the CO2 where the gas combines with the water in the beer and the bubbles become fine. That chemical process takes time.

A beer gun is a compromise, but it’s easier to use than a counter-pressure filler. It sounds like the OP has overcarbonated the beer and needs to condition it for a couple of days at lower pressure to get the carbonation level down. I prefer my CP filler when bottling competition samples.

Thanks for clearing that up I was wondering what the hell was going on with my beer!

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[Bel Air Brewing]

The beer in question is not over carbonated, not at all. If anything, it is under carbonated.

Normal serving is at 12 psi. This is a Marzen style beer.

I'll do all of the above next go around, and see what happens.

[hopfenundmalz]

On getting the beer gun cold.

If I'm filling just a few bottles for a competition I don't want to waste time flowing beer to get the gun cold. Im after uniform fills, just enough foam to cap on.

I do what works for me.

[Bel Air Brewing]

On getting the beer gun cold.

If I'm filling just a few bottles for a competition I don't want to waste time flowing beer to get the gun cold. Im after uniform fills, just enough foam to cap on.

I do what works for me.

That was my mission, competition bottles. The gun will be cold next time.

[crains]

I make by beer chill but up to the freezing point.

[Bel Air Brewing]

Update:

Just bottled a few more bottles of beer. This time with the bottles at 32 degrees, and the beer at 32 degrees, and the beer gun at 0 degrees F (it was in the freezer).

Also the beer was pushed at 2 psi.

Guess what? Problem solved! Works like a charm.

Yes, it spells most of this out on the last page of the directions. If I would have read the entire manual.

[majorvices]

A bucket full of iced sanitizer works well for storing bottles cold while filling.

[hopfenundmalz]

A bucket full of iced sanitizer works well for storing bottles cold while filling.

I like that idea.

[hopfenundmalz]

A bucket full of iced sanitizer works well for storing bottles cold while filling.

I like that idea.