I have two pale sour beers which have been fermenting with ECY20 for 15 and 16 months. The oldest is a mix of pils and wheat extract with 8 oz. of maltodextrin. It started at 1.049. The younger beer is 60% pils and 40% wheat malt, single infusion mash at 154 and also had 8 oz. of maltodextrin.
I did primary on both beers in a bucket and in a month they were both down to 1.009. A year and a few months later, the extract beer is still at 1.009 and the all grain beer is at 1.007. I expected to see more of a drop in gravity after a year. Apparent attenuation levels are at 81% and 87% for these beers, so they're doing okay.
Is this high of a FG with ECY20 typical? I expected them to finish at 1.004 or lower. The taste is great, so I want to bottle some and put another couple gallons on peaches. I just don't want the bottles to blow (I'll use champagne bottles, just in case), since I want to keep some around for a few years.