I decided to pull a gravity reading today as well as sample it after some decent time with more yeast. The beer has almost completely lost the assy flavors which is good. The somewhat bad thing is that the beer went all the way. The hopped portion stopped at 1.007 but my gravity reading on this today was at best 1.002. So I basically have a low hopped slightly spiced sour saison at this point rather than a sour witbier. I think it'll be just fine as summer refreshment in the long run. Just not was I was aiming for, I wonder why the blended batch attenuated further than the unblended. I know the hopped portion was done fermenting. If not I have bottle bombs waiting for me, but I'm damn sure t58 took it as far as it was going in two weeks on the hopped half.