I'm planning on bottling a sour beer, the SG is currently 1.007. The only yeast I used was Wyeast Belgian Lambic Blend (3278). This is my first time using Brett, so I'm a little nervous about putting it in bottles. I've heard if the FG is below 1.01 the likelihood of bottle bombs is low. But then I've also heard I should use champagne type bottles because they are a bit stronger. Any recommendations?
Should I add a little priming sugar and some dry yeast since the gravity is so low?
What temp is best to store this at?