What were the yeast strains you used?
It sounds like its almost there but it might take months to attenuate another 3 points or so. I did a Belgian Golden wort with Bugfarm 5 and after 2 months it was at 1.009 and was awesomely (sp?) sour. That was about 3 months ago and I haven't taken another reading since. I probably will next month and see where it's at after 6 months.
: Berliner Weisse, Belma Provisions Saison, Saison Ete, Cascade Pale Ale, Centennial Pale Ale
: The Farmer in the Rye (saison)
: Consecration Clone, Mango Saison/w Brett
: Sour Golden Strong, Saison Brett, Drie Saison,ESBrett, Brett Trois IPA
Philadelphia Homebrew Club