I brewed a 12gal Berlinerweisse/Gose split batch on 5/24. After a month, both dropped were 1.010 (OG- 1.041 & 1.049). Both taste a bit tart, but not super-sour, and I can detect residual sweetness in both. Problem is, the beer will not drop lower than 1.010! I've added some Jester King dregs to both, at which point all the airlocks started bubbling (the BW is split into 6 1gal jugs with varying levels of lacto time before yeast was added). However, despite the airlock bubbling, I'm not noticing any drop in SG! I figured the addition of brett and a more aggressive lacto (from the JK dregs) would have dropped the SG significantly. I suspect the problem was due to crazy uncontrolled temps during my mash (target temp= 150).... the insulation on my mash tun got ruined, and made this mash super-problematic. Anyway.... with the addition of brett and additional lacto, I figured that my SG would drop. After almost 3 months of waiting, I don't want two batches of beer to come out ****ty. Any ideas or suggestions? Should I just bottle it up and see how it tastes carbonated (I'll keg the Gose)? Should I use more bottled dregs (more JK, and maybe some Jolly Pumpkin), or a bit of currently fermenting beer dosed with Bug Farm?