I decided to rack it into secondary today. I'm not really doing this with any of my other sours, but because this blend is only sacc and lacto, theres no brett to eat the dead yeast so I was worried about autolysis. Its been about two and a half weeks and its down to 1.014. First taste test is pretty damn good, theres a good sour level but it doesn't overtake the saison yeast. I could probably bottle this right now, but I'm going to give it some more time.