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What temp for the secondary? I have a attic that is 80-90, or a basement at 60-70?

@quaker Good tip. I was just going to toss the fruit into the carboy with all the yeast, hops and sludge. You are saying after everything in my carboy settles, the syphon that off into a secondary (food safe bucket) and add my fruit to this. So there will be enough yeast still present to ferment...

Thanks for the responses guys...sounds like I am on the right track, or at least not out in left field somewhere. So when I add the fruit (I plan on doing that next week) I should see new activity (frementation ie, a bubbling air lock) for at least a few days? Then I can move to a secondary...

Hey guys, first time poster. I have been brewing for about a year, and have never done anything more than buy my kit and follow the directions. My neighbor has a stupid big Raspberry patch, so my hope is to brew a Raspberry Sour. I found this theard which sounds like what I want...