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thanks for the input! I'll be transferring it this weekend and likely cold crashing/kegging next. I'll bump the thread in a few weeks when it has conditioned some with a report.

*moment of truth* I don't dig sours so much. Thinking about adding the brett if I can find it locally. Hopeing the wheat I brewed last week is drinkable in a few weeks, hate that I've disrupted my pipeline and have two empty faucets on the kegerator...:(

Oh another question, is oxygenation a problem since this beer is already somewhat carbed? Will the brett do okay with little oxygen?

allrighty then! Looks like I'll be hitting the LHBS and RRB on the way home today.

Would I jsut de-carb the keg and let it come up to ferm temps and pitch a vial of the Brettanomyces Bruxellensis directly in and let it sit? is a SG of 1.012 going to have enough residual sugars in there for the yeast to do much?

agreed about the S-33. I also made a Belgian Saison that I'm not entirely thrilled with, but am going to let age for a few months before making a final judgement.

So I brewed up a Belgian Ale from the MoreBeer kit http://morebeer.com/products/belgian-ale-extract-beer-kit.html and used Safale s-33 Pitched at about 80F and saw very active fermentation in about 8 hours I let it sit in the primary for two weeks at about 65-72F Racked to Secondary for a week...

Beuller?

Hey all, I've got a question about adding fruit in the secondary. We have a few fruit trees in our yard (apple, apricot and fig) and every year my wife cans a lot of the apricots, using a standard pressure canning technique that includes adding honey into the jar to help preserve the fuit...

well there you go! :)

don't worry about what some homebrew club judge thinks about your beer. If you and your mates like it, then it was a rousing success!

username: Blisster

tagging

Oh, also, you can take a road trip up to Petaluma to the Lagunitas Brewery(about 30 miles north of SF on the 101) Pyramid in Berkeley has a brewery tour and full restaurant with some pretty good food (about 15 miles across the Bay Bridge) Russian River Brewing Co. up in Santa Rosa also has a...

Go to the Anchor brewery, they usually do a cool little tour with tastings. See if you can taste their 'Old Potrero' whiskey, it's awesome and hard to find.

Thanks! My first batch of German Amber Ale (from and extract kit) is fermenting happily away in my brew kitchen! I'll likely be transferring to the secondary this weekend, so I'll try and snap a few pics!

Hello all. Cheers from Nor-Cal. I've been telling myself for YEARS that I've wanted to try my hand at brewing beer at home. For one reason or another, I've never been able to get into it (lack of funds, lack of space, you know the drill). Well, I just turned 40 and for my birthday my girlfriend...