My Continued Adventure

[levon15]

I brewed an extract Samuel Smith Taddy Porter Clone from Midwest Supply on Saturday. I used the Irish Ale Wyeast upgrade over the dry option. First time with the liquid yeast and it was a little nerve racking till the bag swelled up.


Video is fermentation right around 20 hours after pitching the yeast. I'm unsur eon how to insert a youtube clip here.
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<iframe width="640" height="390" src="http://www.youtube.com/embed/nOdAP1Ibe7s" frameborder="0" allowfullscreen></iframe>
Given yesterday was 9/11 I threw in the shot of the mirror that was in our house's basement when we bought it.

I was a little worried since the Wyeast package said it may not be enough for over 1.060. I checked the gravity twice, shaking the carboy in between tests and before pitching and I saw 1.062 as my gravity both times. The kit said it should end up somewhere between 1.054 and 1.057, I steeped the grains longer than their suggested 15-20 minutes. I was closer to 30 minutes, would this account for the higher SG?

 

[Rivenin]

if it's an extract brew, it's really hard to accurately read the SG due to the sugars floating around in there .

 

[levon15]

if it's an extract brew, it's really hard to accurately read the SG due to the sugars floating around in there .

Even after a 60 min boil. I had 1.5 gallons of water in the carboy. Added the 2.5 gallon "wort" on top of it and topped off the carboy. Then shook it up, twice. Not really worried about it as it will either rend up in more alcohol or a "sweeter" porter. Just wondering what may have been the cause.

Will the Wyeast get me down to a decent FG?

 

[Jwood]

it will most likely end up with a very slightly fuller body than intended. But honestly, with the expected OG range topping off at 1.057 and you coming in at 1.062, you did very well. It isn't a huge difference at all. Keep that fermentation temp in the mid-upper 60's and it will taste very good.

And yes, the yeast will do fine.