I've got a recipe for sweet stout that is quite good, and I've been working off and on over the last couple of years on modifying it to create a smooth and sweet milk stout with vanilla highlights. I haven't been able to get it where I want it, so I'm asking for a little input. I make it in 3 gallon batches, so keep that volume in mind. So far, I've added 4 ounces of lactose 15 minutes before flame out. And I add two split vanilla beans to the secondary any time between 7 and 14 days before bottling. But I'm not happy with the results yet. What would you recommend to bump the creaminess of the lactose and the flavor of the vanilla, without making either one overwhelming and cancelling out the nice properties of the base sweet stout recipe?