I just bottled an 11 month-old lambic that used BugFarm 5. Got down to 1.008. Started around 1.050. I was hoping for a bit more attenuation, but we will see how the bottles develop. Cork and caged almost all of it, so if the brett keeps chewing on the FG I think we will be okay. Only bottled half; the other half went on to about 1.5 to 2 lbs/gal of cabernet sauvignon grapes! It looks beautiful in the fermenter.
The uncarbonated stuff has a lot of brett funk aroma, but almost none of it is in the flavor. The flavor is quite acidic, coming off a bit sweet. It reminds of champagne right now. I hope some funk develops in the bottle! The recipe was all LME and 2 oz of maltodextrin. About 6 IBUs.