I always stick something under one end of my fermentor to sort of prop it up. That way all the trub sort of settles on one side, and you can get a bit more beer that way.
Without looking at your recipe, we won't know exactly what your specific gravity should be right now, but seems to be pretty close. BJCP style guidelines say that a Brown Porter should be between 1.008 and 1.014, but that's not necessarily what you're going to end up with, depending on your recipe.
Originally Posted by Catt22
I would never use a dead mouse in my beer. It's much better to use live ones. You could probably just steep a dead one, but live ones must be mashed. Actually, smashed and mashed would be best.