I just got back some results from a competition that stated my beers were slightly under-carbonated for the style. This was the first time I sent bottles to a competition that I bottled with my Blichman Beer Gun.
I have never worried 1) about carbonation in kegs (obviously just turn up or vent) or 2) in competitions (usually got bottle condition half the batch). However, I would rather use my Beer Gun and would like to know what I could do to hit achieved carbonation levels. I carbonate in kegs using beer charts, have the advantage of cold (36 degrees) and time before bottling.
I believe that it may do with the process of filling- but I (believe that I have followed the instructions to a tee. I chill bottles, dispense aroung 3-5 PSI, and cap immediately. I think that somewhere in the dispensing/filling process I must be doing something wrong.
I believe that this requires a gas physics style answer and not necessarily a brewing technique issue. In both beers I had either 50% wheat (a wit) or 5-10% Flaked Barley which should if any thing, help with head retention.
Any help would be appreciated.