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Thank you for that info on the yeast strain, will definitely look into kicking up the temp if the gravity didn't move when I check tomorrow.

Thanks for the advice, everyone. I will let this one finish out fermentation before transferring over to the secondary for the cacao addition. I used a pound of lactose so I'm sure it will be sitting in the primary for a while by everyone's accounts. I'm going to give it a minimum of 14 days...

I'm in a brew bucket currently. My plan was to do a small boil and add about 4oz of cacao powder to that boil (my batch size is 5gal), and transfer that into a secondary carboy to create a "cacao cake" at the bottom, then siphon the milk stout over top of it from the primary.

Hello, I'm fermenting my first non-kit beer currently. It's a milk stout with a OG of 1.066 and I pitched a pack of WYeast 1728 - Scottish Ale™ into a plastic pail sealed by a 3 piece airlock. It took 1 day for airlock activity, but then it was bubbling like crazy. 1 day later, it dropped off...