My brewer chief assistant (my wife) and I bottled 21 bottles of beer yesterday. And this beer will be entered in an upcoming competition.
The carbonation still escapes me. When the CO2 level is perfect for draft serving, it is under carbonated for bottled beer. When the CO2 level is bumped up in the keg to get correct bottle CO2 levels, I get "gushers" while bottling the beer.
A Beergun VII is used. Keg pressure is around 4 to 6 psi. Everything, including the bottles, beer lines, and beer gun is chilled.
In my last competition, a few comments were made on head retention, citing some lack of carbonation which they said would help.
Any advice from you experts here? This is an area that we hope to nail down!