Just curious....was it reading low or high?
In my fermentation chamber (chest freezer) I run the controller probe in the the air in close proximity to the fermenter. I have a Taylor probe thermometer I run down a thermowell to check my beer's temperature. It's always been off, but a fixed off - about four degrees high. I got some high readings at first, but I attributed it to the raging fermentation I got at the start, so I lowered the freezer. After becoming suspicious of the readings, I checked them with the Johnson's probe (which is way more accurate). Come to find out the "off" interval of the Taylor had changed on me
I ended up fermenting the first couple of days two or three degrees below the yeast's optimal range. I corrected the temperature and let it free rise back up to ~68. Not sure if that is part of my problem or not. I'm starting to think WLP013 might be a little finicky and my manhandling of it didn't help.
The other possibility is that I mashed at 155, which, for my system, is a little on the high side. I blindly (read maybe stupidly) followed the recipe (from a BYO replicator). Wondering if that wasn't a bit too high.
Honestly, at 1.022 it's not that terribly high for a 1.065 porter. I could see why you would want it a few points drier psychologically but realistically you should taste it once it is carbonated and make a decision then. I've had beers finish high before that I considered dumping but once they were carbonated I fully enjoyed them.
That is definitely a good pint, Keith.
Besides, I like bludgeoning myself through drinking a batch that wasn't it's best. It's a good way to make sure I don't make stupid mistakes again