Questions force carbonating-beer gunning?

[zJ0n]

This is going to be a pumpkin ale, and will be sold to customers. The idea is force carbing, then transfered to the bottle and sold.
Ok, so tell me if I am correct on this procedure:

(Pumpkin Ale)
Siphon beer to corny keg

Volume: 2.4
Corn Sugar: 1/2 cup
40 degrees (F)
11.19 PSI
(Calculated from PROMASH)

Wait 1 week(Not sure on how long?)

Beer gun into bottle and cap.

How long does beer from a beer gun bottle stay nicely carbonated?
(Assuming SOME bottles may be thrown around, warmed then cooled again)

ALSO: How does force carbing at PSI 28-30 for 3 days turn out?

 

[Scut_Monkey]

Step one is making sure you have a license to sell the beer you are brewing.

 

[billtzk]

How long does beer from a beer gun bottle stay nicely carbonated?
(Assuming SOME bottles may be thrown around, warmed then cooled again)

I can't answer most of your questions, but ... if the beer is properly carbonated in the keg, and you are transferring under pressure (beer gun) to a regular beer bottle and capping it immediately after transfer with a standard beer bottle cap, it'll stay nicely carbonated, hot or cold, for as long as any naturally carbed beer would, well beyond the reasonable shelf life of the beer (i.e., years).

Make sure you observe all the standard sanitary practices, especially if the beer will be stored at room temp.

 

[dzlater]

don't need the 1/2 cup corn sugar if you are force carbing
and if you are carbing with the sugar 40f is to cold