Hey all, I'm brewing my first sour (modeled after Supplication) and was looking for a little advice. Got some advice from Vinny, and my recipe included about 1 lb of crystal malts (50/50 Crystal 40 and cara-pils), and I mashed in the high 150s, started around 158-159, dropped to 155-156 by the end of the mash. I fermented for a week with S-05, and after 6 days transferred to secondary and added the critters, as well as sour cherries and pinot-aged oak cubes. I was a little disappointed, however, that my beer's gravity had already dropped to 1.013. S-05 is always very fast, and I'm confident that basically all primary yeast activity is complete, but will this be enough residual sugar to funkify and sour this beer sufficiently? I'm expecting/hoping to drop about 10 more points from the base beer to 1.002-1.004, plus I also added just over 2 pounds of cherries. Should I have considered mashing even higher to get more residual sugars? Thanks for any and all advice.