The activity in the airlocks on both the Double Chocolate Stout and Belgian Strong just stopped. Although a bubbling airlock or lack there of is not necessarily a sign of fermentation, I've never had an airlock bubble for this long. I'm going to take a gravity reading from each one tonight and see where we are at. I'm really excited to see what reading I get. I will post the results as soon as I have them. CHEERS!