oh yeah and of course I cleaned and re-sanitized the airlock after the overflow
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Wine thief is just fine. turkey baster is cheaper is all. and not that much if you compare SS baster with three piece plastic wine thief. I pull the airlock out of my bucket and sample through that hole but I do not know if that would work for you.
I like pale chocolate a lot, it lends a distinct coffee flavor with other dark grains. I've got some brown and coffee but I still prefer the pale chocolate out of all. I don't drink near as much anymore and my water almost dictates dark beers without fussing with the minerals. My nephew actually paid me a compliment... he said my beer was as good as SA's Cream Stout. I have to admit though... I prefer Left Hand Brewing's Cream Stout... what a brew that one is!!! I don't use lactose or haven't yet but I think I need to give it a try.
I would recommend starting the next batch sooner. It is amazing how fast good Homebrew goes.
Let me note that santitation is extremely important. Let me note that sanitation is extremely important and everything needs to be clean. The boil is sanitizing but anything you touch after that must be sanitized. 14 days is very general, sanitarily siphon some beer back to back days (maybe 12 and 13) and make sure there has been no change in gravity this insures fermentation is over- exploding bottles would be highly probable if it were not complete prior to bottling.