When to know fermentation is done?

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Scrabblegod

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I brewed this milk stout on Sunday afternoon. 24 hours later it had a nice perk in the airlock at 64 degrees. Came home tonight, 72 hours later, and found the airlock full of krausen, but no blowout. Now the clean airlock is only bubbling 3 times a min. The wort was put in the fermenter at 1.062 and is now at 1.030.
With the unfermentable milk sugar, how do I know when the fermentation is done to transfer to secondary with the cocoa nibs?
Here is the make up of this batch.

1 lbs Caramel/Crystal Malt - 80L
1 lbs Chocolate Malt
4.0 oz Roasted Barley
1.00 oz Willamette [5.50 %] - First Wort 60.0 min
6 lbs 9.6 oz LME Golden Light (Briess)
1 lbs Milk Sugar (Lactose)
0.50 oz Willamette [5.50 %] - Boil 60.0 min
1.0 pkg Irish Ale (Wyeast Labs #1084)
4.00 oz Cacao Nibs (Secondary 10.0 days)

Thanks,
Gene
 

CGVT

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The rule of thumb is when the gravity reading stays steady for three consecutive readings (three days or more) it is done fermenting
 
OP
S

Scrabblegod

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I guess that makes sense. The first 3 beers I brewed, all got down around 1.10 when they were done and stayed there. I guess the unfermentable part and ending at a higher sg was making me wonder

Thanks
 

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