Had some fun putting together a Belgian Golden Strong Ale over the weekend, but now that it's happily bubbling away, I realize that I may be unprepared for the inevitable packaging stage. I want to try for as much authenticity as I can, and from what I can tell, most Trappist ales are refermented with primary yeast. This leads me to two questions. 1) where can i source 375ml champagne bottles? The belgian bottles for sale at NorthernBrewer are rated 3.5 volumes. I'd be looking to carbonate between 3.5 and 4 so those aren't strong enough. 2) How can I be sure how much carbon dioxide is already in solution? If I cold crash the beer, do I use the temperature before I cold crashed it or afterward to calculate the CO2 in solution?