Beer Gun - carbonation question

How long were the beers fully carbonated for by the time the competition judges tasted them?

Edit: I ask this to potentially prove your point that the beer may have been green. I feel my beers need about a week to carbonate in the keg then another week or so to settle and begin tasting good once they are carbonated.

 

Which competition did you enter? Just wondering, as my homebrew club just held one this last weekend, and I did some judging in the porter categories.

 

No, the headspace shouldn't matter that much. You purge the bottle with Co2, then fill from the bottom up, pushing the purge Co2 into the empty space. Ideally you lose little of the Co2 that is already in solution. I assume some may be lost to equalize the headspace once you remove the filler but I've never heard of this being enough to noticeably hurt the carbonation.

Your 3 month old bottles becoming more carbonated is peculiar though. How long did you carbonate the keg, and what psi, and how many volumes were you aiming for? Bottles chilled? Are you certain that your FG had been reached?

 

Was your bottled beer stored at room temp? If so, my best guess is that your beer was not quite finished with attenuation when you kegged it, and it restarted in the bottles after transfer.

 

This.

I've drank bottles the day after bottling with my beer gun and the carbonation was the same. Id check the gravity of this newly carbed porter to see if it wasn't done or maybe some wild yeast are chewing on left overs.

 

Yea, that was my first though, but figured I'd ask. OP, If you do the above, degas the sample before taking a reading.

 

The even better news is that didn't wind up with bottle bombs. Had you been even less patient they could have overcarbed. Risky business, bottling too soon. At least with this one, having sat for 3 months, you're in the clear.