Am I correct in Assuming?

[Stinkfist]

So I bottle from the keg using the Beer Gun...I keep my beer at about 38-40F while in the kegerator, so that is the temp it is when I bottle from the keg. I then move it to the regular fridge which is probably closer to 33F. And I have noticed I get very psssst when I open those bottles however the carbonation level seems ok, maybe a little lower than I want. SO is the reason I am not getting a real good pssst because that excess get absorbed back into the beer when it gets colder, or am I not getting enough carbonation in the bottle. This is also after the bottles have been sitting for weeks. Just seems weird I am not getting that much pressure built up inside the bottle, do other people have this happen?

[BDawg]

Yes, the head pressure equalizes with the dissolved CO2. When it cools down, more goes into the beer, lowering the head pressure, and therefore you get less of the "pfffft" sound.

HTH-

[spiderwrangler]

If you have a way of chilling your sanitized bottles before filling, that may aid in preventing as much CO2 from coming out of solution when you bottle from your keg.

[brewinhard]

I always carb my beers just a bit higher when I know I am beer gunning them due to the loss of CO2 experienced during the filling. This seems to get my volumes right where I want them for the style.

[Stinkfist]

I always carb my beers just a bit higher when I know I am beer gunning them due to the loss of CO2 experienced during the filling. This seems to get my volumes right where I want them for the style.

how much higher do you go?? I do chill my bottles before bottling...

[brewinhard]

I enjoy beers that are fairly carbonated, probably from my days of early craft brew drinking lots of belgians. I rarely follow carbonation charts, rather I use these easy to remember numbers for styles:

I carb my beers for 7 days at 38 degrees or so at -

30 psi for belgian style ales (saisons, tripels, wild brews, brett beers, dubbels, etc)

25 psi for american ales, lagers, german ales, hybrids, etc

20 psi for any english style ale

This seems to get me where I need to be and enjoy these carbonation levels. A couple days before packaging with my beer gun for a comp I will jack up the gas pressure to these levels on my brew depending on style. I will not touch the keg for consumption until then. Right before bottling, I will release the pressure in the keg then immediately put the gas to about 3-4 psi for beer gunnning.