No activity after transfer to secondary...

Is this the batch that you brewed on the YouTube video? That was my comment telling you to put a lid on the kettle while waiting to get the water up to a boil. It make an enormous difference in the speed to get up to a boil to trap all of that heat inside the kettle. I usually keep my lid covering about two-thirds of the pot once the wort has started to boil to help keep the heat trapped.

If the OG that you are asking about is your reading compared to the expected OG from the recipe, you either have too much water or not enough sugar. Since this was an extract batch, your sugar should be the right amount as long as you measured that correctly. If the grains that you used were mashed then it's possible that you didn't get as much sugar from them as what you should have, thus your efficiency was too low. But, if the grains were only steeped at 155 degrees for 20-30 minutes, they were in the recipe only to provide color and extra flavor, but not sugar. So the purpose of the specialty grain is a factor, depeing on whether they were mashed or steeped.

VikeMan has it right in his post above. If you boil water off and then put it back to the same level, the gravity reading will stay the same. If you boil water off and take a reading then, the reading will be higher because your wort is thicker without that water. If you put too much water back, the reading will be lower because the beer is thinner.

When you brew each batch, you can observe how much boil-off you get per a fixed period of time so that you can collect data and begin to predict your boil-off rate for subsequent batches. You can then adjust for the expected boil-off by starting with more water (assuming your boil kettle is large enough) so that you end up with the amount of wort that you want. You should predict your boil-off water adjustment so that you'll be a little short of your expected gallon amount because you'll be adding some water back into the beer with your priming sugar if you bottle your beer. Just remember though with your adjustment, it's better to be a little short of your desired volume at the end of the boil because you can always add top-off water later, but you can't take water out if you end up with too much wort (without boiling it more).

I kind of covered this above with the comment about the purpose of the grains that you used for this recipe, and whether they were mashed or steeped. Using extract will get you a very precise and predictable amount of sugar as long as you measure it correctly, so that's a non-issue. If the grains were there and were supposed to be mashed, but the mash process was faulty for various reasons, then you didn't get as much sugar from the grains as a normal mash would provide, thus your sugar that went into your wort (and the subsequent OG) are lower than expected.

 

That sounds about right. Once your yeast are done pooping and puking up the delicious beer you demand of their partying. There's no more gas to release.

 

Specialty grains (such as crystal malts) do provide some gravity points, even when steeped. Some of that gravity contribution is even fermentable sugars. The reason these grains yield fermentable sugars, even though you're not mashing them, is that the sugars are produced during production of the malt. In the case of crystal/caramel malts, it happens by heating the barley while it's moist. Essentially, a mash of sorts happened inside the kernels, before you got them.

 

3 LBS PILSEN LIGHT DME
4 LBS 2-ROW
14 OZS DARK CHOCOLATE MALT
14 OZS PALE CHOCOLATE MALT
10 OZ MARIS OTTER
7 OZ CARAPILS
7 OZ CRYSTAL 120
4 OZ CHOCOLATE RYE
1 OZ COCOA POWDER to mash
2 OZ COFFEE MALT (Not needed. Had to get rid of it.)
YEAST: WLP007 (Wasn't what i wanted. It was the best the hbs had but worked good.)

 

that is a lot of grains - and if you only steeped them, that's probably why you didn't get all the sugars out and therefore lower than expected OG. Big hint is the 2-row - that's a mashing grain.
That also is part of why the FG is as high as it it - a lot of sugars you did get were likely unfermentable - that is what the mash is for, getting the sugars out and converting them to fermentable ones.