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Why did that

I use it because i've got some all mixed up after brewing. Doesn't really matter. In fact, it can turn into a foamy mess, so don't do it. It sounds like your beer looks like it should, if smells like mold it's a big problem and you need to deal with that right away. also you really don't...

My house is about as clean as a barn. It was build in the 1850's and I have a dog and a cat walking around everything I do. I've never had an infection in the fermenter. I take precautions, like covering open containers with foil and not breathing into my carboy, but people have been home...

Oh right, I wasn't thinking plastic bucket (as I never use them). As it was showing signs of fermentation, I suspect you're in good shape. A stuck fermentation is quite rare, so do nothing, there is a 95% chance everything is just fine. If you poke at it you reduce your odds.

The first few days are most important.If it's too hot when the yeast are eating a lot they can make some off flavors. Once the gravity drops to about where you want it temp don't matter much, more age would make up for the wrong temp in the late part of fermentation.

Barometric pressure and temperature can mess with the amount coming out the air lock, so don't go by that too much. Give it another day, but get supplies to re pitch if need be.

Thank you! A real helpful post!

I'm not that new, but new(ish) to milk stouts.

here is the carboy: http://img137.imageshack.us/img137/1746/picturers.jpg

So is this an example of "trolling"? It's sure not helping my problem.

I used skim so no fat and the proteins should settle out with aging, I understand that gelatine, Irish moss or the like might be needed if I want to drink this in the next two months.

I'm not sure if this picture will work, but I pulled a sample. It's doing a crazy foam thing and there are little chunks everywhere in it. I can't even get a real SG on it because it's so foamy.

Really, this isn't a joke, I'm worried I messed up my beer by adding the milk wrong.

in a big cauldron

ate ****** canoe

The milk got kind of chunky since I put it in. I wish I had a working camera, something seems wrong. Maybe I added too much at once?

Well yeah, is it really that odd? Edit: I'm not tolling, I had to look up what that meant, sorry.

Now that I've added the 1/2gal of skim to this, can I sill add some raw milk?

I'd like to try making that some time, but I don't have a horse. I'm just trying to make a simple milk stout here.

So can I just add some boiled ginger ale?