Or we scared them off…
Nope, you didn’t scare me off 
. Sorry all, got busy the last couple days and just now remembered the post. Wow… Lots of responses with several ideas that I would never have thought of. Although I have been brewing for many years, I have always been a “seat of the pants” brewer. I never really got into the science, I just brewed. So, needless to say, although I am brewing beer I (and all friends) enjoy, I really don’t know much. So thank you all for your input. I will try to respond to all in order…
Big Monk…hard to describe I guess. tommymorris mentioned “cardboard” flavor. I just opened a bottle and I guess that maybe that is it. As I said before, tastes like homebrew…I should’ve taken a beer judging class many years ago so I could describe these flavors…
Kevin…I will give the “capping as I fill” a try. My intention is to build my inventory during this virus, so I won’t be drinking the bottles that quickly…
Thanks tommymorris…I appreciate the flavors lesson. It helped. I’ve been using a beer gun for years, but my beer never stayed in the bottle as long as it is now.
BrewBama…you stirred up a hornet’s nest it looks like…I don’t think that is a step I am going to attempt.
homfenundmalz…I have that capability with CO2, so I may give that a shot. Regarding the foam on top. Do you mean fill the bottle until the foam just begins to top the bottle, stop filling, purge and cap?
Megary…would you recommend the Campden tablet for chlorine? I use spring water (sorry forgot to mention that in the OP), no chlorine. Can you explain…
ynotbrewsum…speiss? I have never heard of that and have not been able to find any real good info yet. Can you explain?
MNWayne…I have three kegs. Problem remains the same. I am attempting to build my bottle inventory. I am brewing twice a week and rotating. I just want to make sure my bottled beer survives…
Richard…not stirring the pot. I’ve been member for years and I guess I mostly just read posts…
Everyone, thank you. I am going to try a couple things and see what happens… I’ll try to remember to post results…
Whew, I guess I am getting a bit paranoid. I am happy to be wrong on this. I hope the suggestions help you.
My goal is to have a little bit of foaming going on, so that when I pull the beer gun out of the bottle, foam rises to the top or just over. Foam is CO2 in bubbles, so you eliminate O2.
Campden tablets are for chlorine or chloramine removal. If you don’t have chlorine in your water then you won’t need them.
I mentioned the tablets only because the medicinal/band-aid taste by not removing chlorine is one of the most common “tastes like homebrew” off-flavors.
Here you go:
Cheers!
Edit - I note my misspelling - spiese is the correct spelling.
To megary’s point- after brewing for a couple of years this website led me to campden tablets as a simple and effective water treatment without going completely into the rabbit hole. It is certainly a great improvement without going too crazy with water treatment.
I’ve also heard of using campden tablets at packaging to reduce oxidation. although in this case it would be a little hard as you’re bottling off a half empty keg.
Maybe an alternative would be to bottle however much you usually need to take off the keg at the original packaging time? Then you can bottle condition those 12-24 bottles while kegging the rest. Just make sure to purge the keg of oxygen.
As a side note, the Kmeta or Nameta (campden tablets) are also used as an antioxidant.
Yuppers!