Stuck fermentation???

[je52rm]

I have multiple 5 gallon sours (some on fruit for over 6 months) that are from 2-4 years old. I am planning on bottling soon but most of them have been at 1.008-1.010 for a LONG time. I've tried adding fresh Brett and I've tried raising the temp but I can't seem to get them to get any Lower. I'm concerned about bottle bombs. I do not have a Ph meter but these are VERY SOUR! Could I possibly be at such a low Ph that the yeast is in shock? Anyone else have similar things happen? If so did you bottle at that high of a final gravity and things still turn out ok? Also anyone bottle at super low Ph and still get successful carbonated beer?

 

[xpops]

following;

ive got 2 sours on the go, around 12 months and 8 months old. i'm curious about bottle conditioning with very low Ph levels as well.