Cedar Rapids Brewing Society

Brewed a sour amber/brown yesterday with the Wyeast 3203-PC De Bom Sour Blend. I plan on following the directions as well as I can without a dedicated temperature controlled area. Temp should range from 75-90f for the next few weeks. I'll purge the headspace with O2 after a week or two and see how things go.

Recipe for you to view.

http://beersmithrecipes.com/viewrecipe/ ... uin-avanti

Odd fermentation so far. I purged with O2 to 4 ppm a few days ago and the airlock started up again. Now after 2 weeks the gravity is in the 1.030 range. There's a long way to go on this beer. I may add O2 again this weekend. If after a month I'm not down to 1.015 I'll reassess.

What's the current fermentation temp?

Upper 70s to mid 80s