Force Carb then transfer to bottle

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Shamrock28

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Ive read a few threads about force carbing and then using a beer gun to transfer to bottle so you dont have to wait 3 weeks for the bottles to condition. Can someone explain to me more about this process and how do you still get a great bottled conditioned beer even though your not adding sugar or bottle conditioning for three weeks just by transfering from a keg to a bottle and sealing with a beer gun......
 
When I've done this, the beer has already "conditioned" in the keg first. I force carb, but set the pressure and leave it alone for 2 or 3 weeks (as opposed to setting it really high, rocking, etc. to try and carb it quickly). So for me, I don't guess it really saves that conditioning time. It's just an easy way to build a quick six pack to take to a friends.

I don't have a beer gun by the way. I basically did this.
 
I force carb. You still have to condition the beer either way but when you're not adding a whole other miniature fermentation cycle (which is what you're doing to bottle conditioned beer), it doesn't take nearly as long. The beer gun just puts an already-finished product from the keg to the bottle. And it works because the beer gun moves the liquid to the bottle without jarring much of the CO2 out of suspension.
 

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