Im sure this has been covered. I searched but have not found what Im looking for. So can you guys help? So far I have been able to pull what I want from the air, built up a healthy starter, and brewed a brown beer, innoculated and fermented a great tasting beer. No upsets. I pithched with a "clean" yeast at the same time. In the primary it went from 1.068 to 1.012. I racked to the secondary where its been for nine weeks. Took a sample today. Its down to 1.008 and tastes great. Im happy with it where it is. Now I have little known about whats actually in there since it didnt come from a lab. Would it be safe to bottle? Do I have to knock out whats in there to stop it from changing too much? Its sour enough and I like it how it is, but I know most sours are left up to and past a year and also blended. Any info would be great. Thanks!