Today I took the specific gravity for the English Brown Ale and the Molasses Porter.
The English Brown had a near targeted gravity of 1.012/2.9% ABV (shooting for a 1.008-1.010). I also took the time to move it to a secondary as I felt the primary it was sitting in did not have a very good seal on it. I made sure to suck up some of the trub from the bottom so there was some active yeast in kicking around for its duration in the secondary.
The Molasses porter on the other hand was not looking so good, sitting at an SG of 1.020/5% ABV, which is quite of bit off from the goal of 1.010/6%. I left it where it was and gave it a good hard swirl to stir up the yeast, but I doubt it will have any effect. I may move it to a secondary in June or I may pitch some yeast nutrient to try to awaken this batch of lazy yeast.