Last night I took a gravity reading from both the Double Chocolate Brad and the Strong Belgian Jenny. Both are in the ballpark of what the final gravity should be. I'm going to transfer the Belgian to a secondary to allow it to clear up some and then cold condition it for a few weeks. I am going to leave the Stout on the yeast cake for another 2 weeks or so then bottle. Took a taste of the sample I used and they both taste great. Looks like that crazy fermentation has payed off.Hope everyone has a great Thursday. CHEERS!