Effects of "turning" the bottles during ageing

[Simon David kelly]

Hi,

I was wondering what effect turning would have on an ageing beer? During the ageing of champagne the bottles are agitated to stir up the yeast a little to keep them working. Does anyone think this would help when conditioning an IRS?

Cheers

Si

[Soren]

I always invert (inverted, not shaken) the bottles a couple of times during bottle conditioning, especially on something strong like an imp stout. don't know if it makes a difference but it can't hurt.

[Simon David kelly]

Alles klar!

I think I'll leave them alone and see how they do. I opened one last night to test the first month of conditioning and they seem to be ok. A little bitter / sweet and a definite burnt biscuit note.

Another 6 - 8 weeks before another taste test I think.

[warra48]

Champagne bottles are turned whilst they're stored upside down. The idea is to get the yeast to gradually collect towards the neck, which is then frozen in an ice water slurry, and the frozen plug of yeast is expelled.

I'd leave my bottles alone. All you'll end up doing is stirring up any residual yeast, simply delaying your beer clearing.