I have a Rosé style beer that’s almost done fermenting. It’s a Belgian golden strong ale that I added hibiscus, black currant, and strawberries to when the SG got down to 1.010. I would like to bottle condition this in champagne bottles with a high level of carbonation and serve it similar to champagne. The OG was 1.081 and I expect it to finish around 1.000 because I added amylase. With that being said, its gonna be 15-16% from what I’ve calculated.
I would like this beer to bright but here’s where my question lies… With preventing cold side oxidation in mind… Would you guys cold crash in primary, bottle right off the fermenter, and just let the bottles hopefully get bright on their own over the months that it will take to carbonate?
Or is it possible to keg this beer and let it sit in my kegerator at something like <5 PSI for a month or so to get bright and then bottle off the keg and bottle condition from there? I didn’t know if it was possible to do such a thing… Finally, how high would you go with the carbonation level? I was thinking at least 3 volumes but with champagne bottles would you go higher? Thank you!