Technical question for you...

Technical question for you potentates: I made a nice batch of Belgian Blond and I want to naturally condition it in Belgian 750's with corks & wire cages (yeah I know, snobby poo but I also plan to drink it out of a snifter with my initials on it so what the hell). I also want the beer clear if possible so I am thinking of hitting it with gelatin then dosing with corn sugar and some dry lager yeast and I am hoping that this will keep the level of sediment down in the bottles but it needs to be pretty fizzy. Sound like it should work or have I completely fallen off my crumpet?
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Comments

I expect this should work. 

Walter Hodges's picture

I expect this should work.  Even without the additional yeast, you should still have enough yeast from the initial fermentation left behind after the clarification. But I know that champaign makers dose with yeast.  Give it a try, can't hurt nuthin'.

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méthode champenoise?  :)

James Smith's picture

méthode champenoise?  :)

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