Beer gun and high carb beers

[spiderwrangler]

I get the feeling spiders are always watching. Maybe that's cause they have so many eyes?

Well, spiders don't have eyelids, so yeah, I guess they would be always watching... with all 8 eyes...

Wet is just as important. Reduces the friction ...

Amen brother! What's the wetness factor?!

[MattK]

Amen brother! What's the wetness factor?!

lol, that's awesome. Who made that up again? If I remember correctly, that was from one of the early ones, way back in 2005.

[spiderwrangler]

Someone in the chat passed that along to D as a question to ask during an interview... don't know who that actually was, before my time.

[ajdelange]

It sounds like your beer is overcarbonated in the keg. Been there done that! You can't put beer that was carbonateded quickly (over 10-12 psi) through the beer gun. You have to let it set a few days while bleeding of excess. Cold bottles will help but if it is foam coming out of the gun you are overcarbonated. Good luck!

His goal is to bottle highly carbonated beer and it can be done. It is easier with a counter pressure filler but it can be done with an atmospheric one and the concept is the same as that of balancing your draught system. If bottling highly carbonated beer you need a long 'choker' so that the flow out of the beer gun is slow. You will still lose gas, of course. It will start to escape as soon as the beer leaves the end of the beer gun just as it does when you draw beer from a properly balanced draught system into a glass. That's where the counter pressure systems have the advantage. No gas escapes until you open the bleed valve at the completion of filling.

[Mills]

Not to derail, but...I do believe that the wetness factor is Sully's baby.

Mills

[MattK]

Not to derail, but...I do believe that the wetness factor is Sully's baby.

Mills

I do believe you are correct sir

[TastyMcD]

FWIW, I've successfully bottled a Golden Strong carbonated at 4 volumes using the Tasty method (chill a bottle to the same temperature as the beer, flush with CO2, tilt as much as possible, set regulator to 2-3 psi, clear the line of foam, and fill with a picnic tap. NHC Bronze, 2007)
Tasty

[snowcapt]

FWIW, I've successfully bottled a Golden Strong carbonated at 4 volumes using the Tasty method (chill a bottle to the same temperature as the beer, flush with CO2, tilt as much as possible, set regulator to 2-3 psi, clear the line of foam, and fill with a picnic tap. NHC Bronze, 2007)
Tasty

+1