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Old 07-26-2008, 10:29 PM   #1
Jimbob
 
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Currently on the AHA website in there is a small article on Champagne Beer. I've been thinking about doing this for a while now and was wondered if anyone has tried it. I've attached the link below and also have some questions.

http://www.beertown.org/homebrewing/index.html

First, question is what does this mean: "Condition for two months on bottle side in the case bottles"? What does it mean by bottle side? Next, "Over a month, spin each bottle while slowly raising the case boxes to vertical"...I assume that this means spin the bottles about the bottles vertical axis and slowly over a month tip the box on it's side so the bottles are horizontal. Any thoughts on this? Then the next comment is "Rest for two months upside down", I assume after that first month as mentioned above the bottles should be turned upside down?

Anyone have any success doing this?
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Old 07-26-2008, 10:49 PM   #2
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Basically you want to slowly get all of the yeast to settle in the neck of the upside-down bottle. Start with them on their sides and slowly raise them to vertical over a couple weeks, turning the bottles a little at a time.

The dry ice/acetone solution is to freeze the yeast plug in the neck while also keeping foaming of the beer to a minimum.

I've heard of doing this, but I've never tried. Good luck.
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Old 07-26-2008, 10:51 PM   #3
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it sounds like they want you to start with the bottles laying horizontal, over the next month, tip the case holding the bottles so that in the end the bottles are vertical with the neck at the bottom. Then freeze the neck of the bottle (which I would assume contains the yeast at this point) open the bottle, remove the chunk of ice in the neck of the bottle, add a small amount of liquid back into the bottle and reseal.

*edit*
brewsmith beat me to it

 
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Old 07-26-2008, 10:56 PM   #4
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Quote:
Originally Posted by Loup View Post
it sounds like they want you to start with the bottles laying horizontal, over the next month, tip the case holding the bottles so that in the end the bottles are vertical with the neck at the bottom. Then freeze the neck of the bottle (which I would assume contains the yeast at this point) open the bottle, remove the chunk of ice in the neck of the bottle, add a small amount of liquid back into the bottle and reseal.

*edit*
brewsmith beat me to it
I've done a bit more research online and I agree that they should start horizontal and then slowly move to veritical. I've emailed a buddy to see if he would be interested in joining in this brew.
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Old 07-27-2008, 09:34 AM   #5
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The Maltose Falcons have a page devoted to this. They went pretty hardcore, going so far as to invert the beer, let the yeast settle, freeze the neck, and then pop out the yeast plug. I guess. I didn't read all of it. They went pretty hardcore.

http://www.maltosefalcons.com/tech/methode_champenoise/
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Old 07-27-2008, 03:17 PM   #6
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Quote:
Originally Posted by TheFlatline View Post
The Maltose Falcons have a page devoted to this. They went pretty hardcore, going so far as to invert the beer, let the yeast settle, freeze the neck, and then pop out the yeast plug. I guess. I didn't read all of it. They went pretty hardcore.

http://www.maltosefalcons.com/tech/methode_champenoise/
Thanks, I found that last night. I'm definaly going to do this sometime soon.
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Old 07-27-2008, 03:33 PM   #7
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Drew Beechum of the Maltose Falcons was on the BN last year and he talked about it.

 
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Old 07-27-2008, 03:35 PM   #8
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Grand Cru?
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Old 07-27-2008, 05:29 PM   #9
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Quote:
Originally Posted by orfy View Post
Grand Cru?
Have a good recipe for one? Maybe a Hoegaarden Grand Cru Clone?
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Old 07-27-2008, 06:25 PM   #10
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I hope Champagne beer does not taste like the self proclaimed 'Champagne of Beer.'
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Just kidding, i read 'Champagne Beer' and it made me think of that crap.
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