I had an idea today that I wanted to run by a few of the more experienced folks around here. Let's say you've got a very light beer that you want to get extra clear. Or for whatever reason you just don't want sediment in the bottle. So, you filter out the yeast, or pasturize the beer, whatever. Obviously this would present a problem in carbonating in the bottle. Assuming you did the calculations to ensure you put the proper volume of CO2 in the bottle, what would be the pros/cons of trying to carbonate the beer by dropping a weighed piece of dry ice into the beer just before capping? It seems like this would also have the added advantage of blowing the oxygen layer out of the bottle before capping, which might help prevent it from going stale... Any thoughts?