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Thanks for the tips... I was planning on using the ethanol/dry ice method, I read an article that said that was the most efficient way. I was planning on carbing it to at least 3.5-4 vol. I have read that 3-4 is still under what they usually carb champagne to but I dont want to make bottle...

Do you think you could just store them upside down for a period of time or do you have to systematically change the angle of the bottle? Also should I re-pitch yeast for carbonation, if so how much and what kind?

I am taking on a project that may be over my head. I am brewing a Champagne style beer and I wanted to abide by the Methode Champenoise. I have been searching extensively on the internet on the best way of riddling the bottles and I can't seem to find anything on it. Does anyone have any...

My favorite was "this tastes just like blue moon" I have heard that 100 times and I have never made anything like it... someone even said that about my double IPA at 124 IBUs The funniest one I have ever heard was "I want to invest in this, if I gave you half the money for ingredients can I get...