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I remember reading recently in John Palmers "How to brew" how bothered he was to see someone pour all of a belgian beer bottle into a glass. He seems to suggest you leave the last part of the bottle (5-10mm) in the bottle. I bought myself some Stone & Wood on the W/end which recommended on the label to roll the bottle prior to serving. I believe coopers suggest the same. What is the consensus out there? Do you roll some types and not others? Is the type of yeast? Is it for bottle conditioned beers? I'd like to hear some views?