Here’s a great description of what I believe contributed to my problem. It’s not ‘stuck’. It’s finished...
“But what most new brewers think is a stuck fermentation is usually a matter of the yeast eating all the fermentables and finishing high, like what we call the 1.020 or 1.030 curse. If you mashed too high and got a lot of unfermentables, or in the case of extract, a lot of unfermentables/caramelization. Nothing you can do short of maybe adding an alpha amalaze to "break" the unfermentable sugars down will work.
Swirling won't, warming it up won't, heck even adding more yeast won't. A beer can be done high, and nothing's really wrong.”
The post also goes on to say, “That dark translates into unfermentable sugars.”. My take away here is that dark (what I described earlier as chocolate milk) I see is unfermentable sugars.
I also have to agree with the section “Rescuing a Stressed Fermentation” in this article...
So... I’m in the 1.030 curse. I’ll take that knowledge and move on.
Thanks for all of the help.