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Bottle-Condition Like A Champ


Robert Aveling — Slimminge, Sweden asks,

I recently enjoyed a champagne-style bottle of bottle-conditioned Affligem Blonde, and I noticed this bottle was without residue from the second fermenting. I assume a second fermentation with fresh yeast and sugar is how they manage to create the higher carbonating pressure these beers have. But how do they get the beer in the bottle without creating any residue? Does This mean that the second fermentation occurs somewhere other than in the bottle? I am now brewing a clone. I planned to rack from the secondary fermenter to a keg, and add fresh yeast and sugar. Then use a pressure gauge/spunding valve to regulate the carbonation before bottling from the keg. I just wonder if this method could work or do you have any other suggestions? I’m also bottling some normal bottles with the yeast and sugar to check any differences. Looking forward to hearing your comments.

I am not sure how Affligem goes about bottling their beers, but your question generally applies to bottle-conditioned beers, especially those that have very little yeast sediment in the bottle. There are
Response by Ashton Lewis.