It was in the primary for about 2 weeks, then the secondary for about 3 weeks. It's only been bottle conditioning for a week ( premature to open, i know)
I tasted between primary and secondary and then before bottling and it tasted pretty normal( hard to say what normal is as this is my first milk stout or stout for that matter)
A few strange things to note about this brew: I pitched yeast again into the secondary as my FG was higher than expected and I also added frozen cherries to last five minutes of the boil for flavor.
I noticed a small ring on the wall in the primary fermenter that lead me to believe I could have cleaned the carbon better, which is why I'm leaning towards diacetyl