The story so far:
8# 2 row
0.5# honey malt
0.25# special B
Mashed at 150F for 60min
0.5 Willamette 6.6% First Wort Hop
0.5 Cluster 7.0% 60 min
Pitched slurry from 1.5L starter WLP530 Abbey Ale
Began at 64F and ramped up to 74F over 7 days
Total 14 days in primary FG 1.008
Racked to glass secondary with WLP 653 Brett lambicus on 3/15
It's been bubbling slowly in secondary at 60F for six weeks
It has nice fruity and spicy flavors from the yeast
and a hint of funkiness in the aroma from the Brett.
Is it time to bottle this, or should I let it go for another 2 months?