Has anyone tried using the champagne method for removing the sediment from their beer? I'm referring to storing the bottles pointing at an angle (head down) and turning a quarter once a day. After some time the sediment will be at the cap. They then freeze the top of the bottle (where the sediment now lies) and pop it out. You lose some champagne (beer in this case) but you remove all sediment. I appreciate it's a fair bit of effort to go to, but I wondered if anyone had bothered giving it a go.