I sour mashed for 4 days as stated earlier.....Beer has been fermenting for 1 week....I checked gravity and it is at 1.004 down from 1.042 OG. 4.99% ABV. A bit high for the style but still within parameters. Beer is clear and very tasty. Reminds me of tart lemonade...no corn flavor...tart and clean. Carbonated and on a hot day this beer will be awesome and won't cost me 8 bucks each like my local beverage center charges....I don't know why folks are waiting months in secondary for this beer when it can be ready in two weeks or so....Traditionally it must have been made with a sour mash as opposed to the much longer and space taking up method of creating the sourness using lacto, etc. I soured and used nottingham and it is what I was hoping it would be....plus my first all grain!