I have a dark sour (1072 OG) I brewed that is a few weeks away from it's first birthday. It sat in a single glass carboy the entire time with T-58, Roeselare, Cantillon, Crooked Stave, and the Bruery dregs. The first gravity reading I took was at 11mo coming in at 1013. The acidity is right where I want it, but I'm not sure if 1013 is too high. Mashed at 158F. Give it another month and check the gravity again? Is 1013 high for a dark sour?