Blow off the pressure of the keg you will be filling from, down to about 2-3 psi – just enough pressure to slowly fill the bottle . Before filling a bottle , purge it with CO2 . This is easy with the beer gun as it connects to the gas manifold and pumps in CO2 directly to the bottom of the bottle .
A more accelerated method of force carbonation involves putting 30-40 PSI of CO2 into your chilled keg of beer and shaking or rocking the keg to diffuse the gas at a faster rate. Depending on how cold your beer is, and how much you agitate the beer , you can have your beer carbonated anywhere from 12 hours to 3 days.
Kegging systems are great, but they are not the most portable. Your options are to pour directly into a beer bottle , attach a tube to your tap and use a beer bottle , or hook up a counter pressure bottle filler/ beer gun.
Completely disassemble the BeerGun ® bottle filler and soak the parts and hoses in a hot solution of Five Star Chemical’s Powdered Brewery Wash (PBW) or similar product. Use the included brush to clean the inside of the tubes. Rinse all parts in hot water and then soak in your favorite non-chlorine sanitizer.
Unfortunately, once oxidation occurs it is unable to be fixed , but steps can be taken to prevent if from happening in your next homebrew. The key to preventing oxidized beer is avoiding the introduction of oxygen after fermentation.
Shut off the gas to your keg , use the pressure relief valve to relieve excess pressure. Turn your regulator down to 3-5 PSI and turn the gas back on to the keg , this will give you a gentle flow rate to reduce foaming. Open the tap and run a small amount of beer out as waste, this will prime the bottle filler .
The BeerGun ® is an innovative stainless bottle filler that is less complex than a traditional counter-pressure filler. The BeerGun ® purges a bottle with CO2 gas from a draft system and then transfers carbonated beer from a keg into the purged bottle with minimal foaming, preserving a high level of the beer carbonation.
To burst carbonate your homebrew, crank up your CO2 regulator to 30 psi for 24 hours. Then reduce down to normal serving pressure, which is around 12 psi to15 psi (depending on your beer line length and altitude). That should leave your beer 75% carbonated . It should take another 3 to 4 days to reach peak carbonation .
You should immediately hear bubbling within the keg. Agitating the keg increases the contact area between CO2 and beer even further, promoting faster diffusion of CO2 into the beer . Continue to shake the keg for 20-30 minutes then lower the pressure to 20 PSI and allow the keg to carbonate for 2-3 days.
A counter pressure (isobaric) bottle filler works by maintaining constant carbon dioxide (CO2) gas pressure on the beer, wine or soft drink as the bottle is filled. Bottles and drinks are typically chilled to reduce foaming due to temperature differences.