Well its been 13 days in the fermenter and I think its ready to start secondary. The SG started at 1.070 and finished at 1.020. I did alter the recipe a bit to have a slightly higher ABV thinking stouts should have a little heat to them for the cold winters.
Switched from Nottingham to London Ale III to get rid of the tang that Nottingham tends to have. Also +added 3 more pounds of pale malt, 6oz of corn sugar(for heat). Left out the cocoa powder for 2-3 weeks in secondary on top of 6 oz of vodka soaked cacao nibs.
I left out the cc powder because I here it adds bitterness and also screws with head retention. I'm hoping the nibs do the trick. I don't think swapping out the Nottingham was a great idea as the beer is a little sweet for my liking. I think the Nottingham would have added that bit of sourness that you get from most stouts. Depending on how this turns out I might try it again with 3-4 oz less lactose.
Anyway, I will post my thoughts when everything is done.
Thanks for listening to my rambling