Originally Posted by dotJerdot
I need to bottle more beers, I keg everything now which makes swapping a pain.
Same over here. Go check out the we don't need your stinkin beer gun thread. I recently found some I bottled with a varied method after 5 weeks in a friends fridge and it was still carbed nicely.
-Flower the psi to barely any, around 1.5 - 2.
-stick your sanitized bottle up to the tap and fill as close as possible to the top.
The key here is to have about a half inch of head that foams over the bottle as controlled as possible. While it is still foaming I SLIDE my capper with a cap on it through the head, and cap it.
I then give the bottle a couple quick flips upside down. The idea is to keep the co2 agitated and foaming under the cap, keeping the small amount of oxygen at bay.
I consciously know and expect these not to keep like a bottled conditioned brew but they do very well. I've had no problem bottling a sixer for a friends and them lasting as long as needed(5 weeks is the longest I've tested now).
Additionally it's a bit messy if you do it right, as the beer kinda pours out all over the bottle but it does work very well.
Keg: Autumn Cider, Schizophrenic Mexican, Oktoberfest
Bottle: Brown Ale
Ferm: Citra DIPA, Cider revision,