Chocolate Milk Stout Gravities

Made a Chocolate Milk Stout a week ago. I was about to transfer to secondary but after checking the gravity I don't think I've hit the right numbers yet. Here are my gravities:

Measured OG: 1.058
Current OG: 1.029
Predicted FG: 1.018

I was thinking that 1.20 was a good gravity to transfer over to the secondary.

What are your opinions?

Here are my brew specs:

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Chocolate Milk Stout
Style: Sweet Stout
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 8.98 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.75 gal
Estimated OG: 1.063 SG
Estimated Color: 26.3 SRM
Estimated IBU: 25.3 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 84.2 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
8 lbs 3.2 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 69.0 %
13.9 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 7.3 %
8.0 oz Munich Malt (9.0 SRM) Grain 3 4.2 %
7.0 oz Roasted Barley (300.0 SRM) Grain 4 3.7 %
6.1 oz Chocolate Malt (450.0 SRM) Grain 5 3.2 %
4.0 oz Barley, Flaked (1.7 SRM) Grain 6 2.1 %
4.0 oz Oats, Flaked (1.0 SRM) Grain 7 2.1 %
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 8 8.4 %
0.50 oz Magnum [12.00 %] - Boil 90.0 min Hop 9 23.1 IBUs
1.00 tsp Irish Moss (Boil 15.0 mins) Fining 10 -
0.25 oz Goldings, East Kent [5.00 %] - Boil 15.0 Hop 11 2.2 IBUs
1.0 pkg British Ale (White Labs #WLP005) [35.49 Yeast 12 -


Mash Schedule: Single Infusion, Full Body
Total Grain Weight: 11 lbs 14.2 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 14.61 qt of water at 164.0 F 153.0 F 60 min
Mash Out Add 12.00 qt of water at 188.7 F 168.0 F 10 min

Sparge: Fly sparge with 3.88 gal water at 168.0 F
Notes:

1.018 to 1.022 would be the book answer to your FG. 1.029 does seem a little high. Are there any visible signs of fermentation?

Yeah. Still visibly bubbling on the surface. I will check the gravity in a couple days and see how it measures. I was just wondering how long most people left a stout or sweet stout in the primary. This is my first stout. All my other brews I usually transfer after a week. Thanks.

I could be wrong, but i believe the lactose will add gravity points because it is an unfermentable sugar.

Lactose does add gravity, especially a lb of it. I'd assume you added the lactose after you took your OG reading? It does not ferment at all, but I'd still expect that grain bill to finish out at 1.020 or thereabouts.

In any event, why are you transferring to a secondary at all? Complex stouts can take some time to mature anyway, so I wouldn't really touch it for 3 weeks. I have a breakfast stout going right now (OG 1.074) that I'll just leave for a month and then keg.

1 week is way too early to transfer to secondary IMO, I would give it 3 weeks and keg or bottle, good luck.:rockin: