The transfer

Siphoning from the primary into the secondary.

Tonight I transferred from the primary to the secondary. I also pitched the Wyeast Lambic Blend which should add the sourness to the beer. Now to let it sit in the secondary for four weeks. This time I put the secondary in a cooler closet. I also did a little more reading about sour ales and found a recipe for an Oud Bruin in The Brewmaster's Bible which sounds very much like the Flemish sour ale I am trying to create, especially the process recommended by Mike at E.J. Wren.

The secondary ready to go - you can see the spend yeast left in the bottom of the primary behind the yeast pouch.