Note that I brewed this and combined with 4 gallons of low-gravity (between 1.035 and 1.036 SG) unpasteurized, unfiltered hand-pressed apple juice and no added yeast (just whatever wild yeast is in the apple juice) to make a cider/lambic low-temp (~10C in my fridge) coferment. The idea was to create a cider/lager coferment, but I had higher efficiency than expected, which pushed my lager into lambic territory.

Fermentation began on Sept 12 (when I pressed the apples), lambic was added the next day (the apple juice hadn't started fermenting in this time). I took a sample to spin on my spinning plate at room temperature to hopefully propagate some yeast (see the erlenmeyer flask in the photo), which I added after 24 hours of propagation. As of this log entry on Oct 4, the 1.045 SG juice/wort has dropped to 1.031.

Assuming the 4 gallons of cider would have dropped to 1.000 and the 3 gallons of lambic would have dropped to 1.016 (as estimated by this recipe), the final expected gravity should be 1.007. I will be removing from the fridge at 1.012 to undergo diacetyl rest for the last 5 points of gravity.

Update: I took the lager/cider out of the fridge at 1.012 for diacetyl rest, and it actually continued fermenting down to 1.004! Whatever yeast got in there is a beast.