Originally Posted by Flyin' Lion
I'd say the Belgian is good to bottle or secondary, but leave the stout in primary at least another week, especially if you stirred up the trub.
Thanks for the confirmation. I re-checked the Belgian today, and it was at 1.0105 well under the expected FG and no noticeable air-lock activity. I moved this to a secondary for conditioning. I'm undecided on staying there for 2 weeks, might go to bottle after one seeing as it was on the primary so long, (and I'm dying to drink it).
I haven't bothered the coffee stout again, but am concerned that the airlock activity has all but stopped. I'll wait until the end of the week and check the grav again. It did have krausen on the top when I checked last, and hasn't hit its expected FG. Thing is, it had a higher than expected OG that I'm not 100% sure where it will end up. I looked up the yeast at WL, and if I plug in the manufactures attenuation into the calculator I've got to go to 1.15 or something. That seems pretty low for a OG that started at 1.072.