HopCore
New Member
I was wondering if anyone coud help. I've always loved sour beers & I decided to try brewing one using Brettanomyces Bruxelles from Wyeast. Upon reading all these articles online & interviews with Vinnie from Russian River, what are the risks of having infected my whole system? Currently the beer is still in the carboy with an airlock and has been sitting in a closet since June. Should I be worried about the yeast being active in my apartment, being all over my other equipment, etc...It sounds silly but I just don't want to have to waste money on future batches if there's a chance it will come out ruined. I'm not really sure what to do.