So, here is my process and results from the first few bottles after putting the beer gun together. I did two different approaches to the process and results to only one.
Part 1:
I had chilled the keg that had priming sugar at 2.0 oz for 4 weeks and was at 22 psi at 70 degrees before I put into kegorator. I dropped psi to 12 put co2 connection on it and let it sit at 43 degrees for 5 days before I touched it.
I chilled the bottles, lines, prior to introducing the beer into them. Dropped CO2 to 3 psi filled first 2 bottles with little success. My #2 stopper with whole was not tight enough and was letting the pressure out causing tons of foam. I was able to put 6 oz or so into them as test them 3 days later stored at 43 degrees. Results FLAT beer and not surprised with it. With the Third bottle I somehow managed to do proper technique filled it with about 1/2 inch room to spare and no to little foam. Capped it with foam about 1 inch from top and let it sit in 43 temp for 4 days.
I popped the cap and saw or heard no fizz. My worst nightmare no carbonation
. I still drank my beer with tears flowing down my face and thinking I had made this beer gun and its worthless. Sad face again but not to be discouraged I did the following and bottled 24 more beers doing this below. What did I do that caused this epic failure? How do I fix it?
Part 2:
I had another keg stored at room temp that I used priming sugar to carb it. Sat for 7 days psi was at 15 when began to fill the bottles. I purged at room temp, 70 degrees until I reached 3 psi. I then connected my beer gun and line not chilled, grabbed bottles not chilled, and grabbed 1 table spoon of corn sugar to 1 and 1/4 cup of water boiled it and put 1/2 Tbs of liquid into bottles.
I am worried that I may have over carbed my beer but I needed to get some done to ship out to a comp by today. I also like to experiment with processes and stuff so this is experiment #1.
Ill let this sit for 2 weeks before I open test 1 and 1A. Sample 1 has no additional priming sugar and is stored at room temp. Sample 1A has 1/2 Tbs of priming sugar added and stored at room temp.