I just made a milk stout with chocolate the OG was 1.090 I know that is really high I got it down to 1.030 in the primary using wyeast london ale with no starter I tasted it and it tasted great but I was still worried that it didn't ferment out completely so I moved it to the secondary and repitched it with safale us 05 and I also put cacao nibs and vanilla beans that were soaked in good vodka for a few days. It was probably close to about 2 oz I don't think it was more then 3 oz of vodka. I just tested the gravity after about a week in the secondary and got 1.024. and it taste like rubbing alcohol and tasted nothing like when I tried it before the secondary. this was suppose to be a 3 gallon batch but ended up with only 1.5 gallons of beer. Did the vodka cause this bad taste or was it the second fermentation? I know it is going to have to age for a very long time to mellow out but should I leave it in the secondary for longer then a week to help with aging or should I bottle it now and let it age in the bottle? Also I forgot to mention fermentation temps were steady at 68 the whole time just the past few days it went up to 70.