Beergun at room temp

[Stinkfist]

HI guys I have a question about the beergun that I don't think was answered on the podcast. Be Gentle I am new at kegging and the beergun it will be my first time attempting this..

I have a cider conditioning at around 66 degrees since I have limited cooler space. I have it in the keg, and I pressurized to about 20 psi(though I need to check what its at now, since I am assuming it will lose some as it absorbs it, since I am not leaving it on the gas)

My question is do I need to cool the cider down before I can bottle it? or can I bottle from the keg at room temperature. I figured it would need to be carbed at about 25 psi to reach 2.4 volumes at 66F. SO could I pressurize it to that value then bottle or would it foam to much when I push that through the beer gun? or do I keep it 25 psi then lower it when I am bottling?

or is all this not worth it and I should just cool the keg down before bottling? the other benefit of doing it this way is I do not need to chill the bottles down, again since I am low on fridge space.

Thanks for the help guys, I am still trying to figure this whole kegging thing out

[brewinhard]

Have never attempted to use my beergun at room temps, but I would think that you would probably see excessive foaming and loss of CO2 in the process. My take on it is, if you are gonna do it, then do it right. Chill the bottles down along with keg and gas the pressure a bit higher as you will still lose tenths of volumes in the process. Right before bottling bleed off the pressure in the keg then hook up the gas to about 3-4 PSI and fill at that level. If the beer doesn't flow through the hosing, then turn up the pressure just a tad till you have flow. Don't forget to purge your bottles with gas first and try to cap on foam to minimize oxidation.