Bad experience with beergun.Question.

The bottled beer obviously lost some CO2 (foaming), but why would the beer lose more, now that it is bottled? The carbonation in the liquid will come to some equilibrium with the headspace that is temperature dependent. If the bottles are stored cold, that will maximize dissolved CO2. If you give it a few days for the bottles to equilibrate and check on one, it probably will help set your expectations for the rest of them.

I've only use my Last Straw bottle filler a handful of times. I never had crazy foaming, but the first time I used it I was pushing a little foam out of the bottle in order to bring the liquid fill level to the right spot. Come to think of it, I have only used it on English ales, which were not carbonated highly to begin with, and a still mead, so maybe no surprise that foaming has never been a big deal.

 

Whatever CO2 remains will last for months, but my experience is similar to what you just drank . . . poor carbonation overall. A few tips; try and get your bottles sub-zero (use the freezer), then place them in a small cooler with ice while bottling. Otherwise they'll rise to room temp in a matter of minutes. Pressure around 2 psi is ideal, just enough to push the beer up and over to the gun. From your description, it seems you never really stabilized the carb level in the keg . . . that's another variable working against you.

A fancy gun doesn't necessarily eliminate all the problems. If you watch the instructional video on Blichmann's site you can rest assured they are bottling flat beer.

 

As @PortLargo said, you need to reduce the pressure when bottling. But also, it sounds like you fast force carbonated sort of randomly, and it's likely you over carbonated the batch. This would have made the foaming problem even worse.

 

I don't think I've watched the video you reference, but I can often manage to use the beer gun and get very close to zero foam if that's what you mean. Of course, zero foam is not necessarily better than a little bit of foam. Probably isn't.

 

Excuse me, did you purge the keg head space before bottling?

 

Are you thinking of foam as an oxyegen barrier?
(“Probably isn’t”)

 

Not exactly. I'm thinking of escaping CO2 as a breeze.

 

Aside from the question by OP “is if there any chance to enjoy the beer will it hold at least little of CO2 let say for few months.Or is going to be a waste.” It’d still be good to know the cause.
@Cobby76 was the pressure to the beer gun in line with the 2psi mentioned by @PortLargo. Are you confident all your lines were tight?

Caveat....I’ve not pressure filled bottles nor even kegged, FWIW.

 

I found it best to carbonate for 2 weeks in the keg then bottle. You want that layer of foam (hit with co2) at the top just before you attach the cap. You'll have to make several co2 adjustments to get the perfect fill. I also use it to bottle condition by pushing the beer/priming sugar from the keg into bottles instead of a bottling bucket. Tilt the bottle then straighten as your filling it. My first try was also a fail.

 

Trying to get motivated to bottle a 1/2 keg of Scotch/American Ale I've been sipping on for a couple years...maybe tomorrow with my beer gun gathering dust