Possible yeast issue w/ a porter

[noodles]

Used a Wyeast London Ale #1028 Activator to make a strong Porter. Starting gravity was around 1.065 - 1.070. The Wyeast says it goes up to 1.060. I've never overshot my yeast before, what's the general best practice for when that happens? Does it even matter since it's pretty close?

 

[michael.berta]

Probably not much you can do about it now. Going forward it's always suggested to make a yeast starter and follow the Mr Malty Pitching rate calculator when brewing with liquid yeast. If you are unable or unwilling to make a starter (or buy more packs) I would suggest using dry yeast. Nottingham would be a decent substitution for London 1028.

Having said that your beer will probably tun out just fine anyway...These are all just guidelines and your mileage my vary...