So I brewed a Berliner on Sat. and went with the sour wort method, cooling to around 100F and then pitching a 1/2 pound of Pilsner malt, I also made a BW with the second runnings and some DME and followed the same procedure. The first batch went on a BrewPad to hold the temp, my wife then **** it off by accident so the temp has varied a bit. It fermented it a little bit like normal, then had a small bubbly pelicle and now is actively fermenting again. I tasted yesterday and it has a little sourness, not near as much as I am hoping for. Can I just let it ride out until I get it as sour as I like and then pitch my yeast? As of the other batch, it is just sitting at room temp, probably 70F at best and it has very little sourness if any. I am sure this is due to the temp, I was planning on putting it on the brewpad as soon as the other batch was done, any problems here?
Any other creative ways to keep carboys in the 90F range? i don't want to use a space heater because I have other ales fermenting away in the same area, basement.