On 11/23, I brewed a Milk Stout with 1 pound of lactose and pitched Wyeast 1084 (no starter, but added yeast nutrient to the boil and had a fully swelled smack pack). It's been fermenting in my kitchen, which is kept at around 65 degrees. Tonight (12/9), I transferred the beer over to secondary fermentation to add cacao nibs and vanilla bean (aiming for a "cookies and milk stout" if you will). When I took a hydrometer reading, my gravity was only down to 1.038 (OG was 1.060). This seems way too high after two weeks of fermentation and I'm kicking myself for not checking it prior to transferring (rookie mistake). My question is - how likely is it that the gravity will continue to fall (hopefully significantly) in secondary? If not very, can I salvage this by re-pitching the yeast or doing something else? Any/all input would be greatly appreciated as this is only my 10th batch of homebrew and third of all grain. For now, I'm struggling with RDWHAH. Thanks!