I have two 1.048 OG sour beers aging in secondary at 69 degrees. Both are about two months old. One is a Flanders Red pitched with only Wyeast Roeselare and the other is a Lambic pitched with Wyeast Lambic Blend and Cantillon dregs.
After three weeks of active primary fermentation both beers were at 1.019 give or take a point. Now, after two months of aging in secondary at 69 degrees, they are both at still at about 1.019. There has been little if any change in gravity. The lambic smells and tastes like a lambic should, the Flanders red has no sourness at this point, just a lot of sherry notes.
My question is, should these beers be at a much lower gravity than this at this point? I know that these beers have a long way to go and I am planning on aging them for at least a year in secondary. I was just expecting the gravity to be much lower at this point.