Okay, the official FG is 1.024. ABV=8.92% I'll let it clear for a week or two, then keg & force carbonate. Roasty and chocolaty with some alcohol sweetness...I have high hopes.

As per our conversation Saturday, I pitched a fresh yeast starter this morning. Before the re-infusion, it had managed to drop to 1.046 on its own. I'm happy to say that as of this afternoon, the bubbling has resumed.

I'll check it in a month and see how its doing, but I am feeling the need to get this batch over and done with.

I'll be happy with anything in the mid-1.030's

1.034 and still bubbling. Granted, the bubbling has slowed significantly, but it's still there. I plan to bottle it around the first week of August. We'll see what we get by then, but I am encouraged.