No worries! Sour beer can often ferment to near or even below 1.000. Some species of Brett are so-called "super attenuators ". Only thing to do now is wait some more. I think Vinnie Cilurzo claimed in an interview that he doesn't bottle until below 1.009.
Sounds like you probably nailed this one.
But I'm at that without having pitched Brett or Roselare yet, that's what I'm worried about.