Removing sediment - the champagne way

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mcc111

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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.
 
I plan to do it with a sparkiling wine I am making but I do not think it would work as well for beers due to the oxidation and lower carbonation level. With sparkiling wine you replace the lost liquid with some spirit to forify the wine and also a sugar solution to sweeten.
 
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