Slow - or stuck? - fermentation

[dennisdk2000]

Bottled my brews yesterday, as there has been no change in gravity the past week. Here's what I ended up with:

Chocolate Maple Porter (which I've renamed St George's Dark Side):
9 and a quarter-ish of 450ml Grolsch bottles (courtesy of the pub where I work)
Calculated the ABV to be 6.0%
(using the formula ABV={[76.08*(OG-FG)]/[1.775-OG]}*{FG/0.794})

Tripel (which I've decided to name Three Dragons Tripel):
8 and a quarter-ish of 450ml Grolsch bottles (lost quite a bit to VERY ferocious initial fermentation)
Calculated the ABV to be 8.1%
(using the formula ABV={[76.08*(OG-FG)]/[1.775-OG]}*{FG/0.794})
(the simpler formula ABV=(OG-FG)*131.25 underestimated the ABV in both cases)

Now the hard part starts: waiting! :whistle:

Dennis