I'm teaching a few friends to brew this weekend, so I'd like to do a kit from my LHBS (with a few curveballs for my sake).
I want to take their basic robust porter kit, but "belgianize" it with about 0.5 lb Special B and Wyeast's Abbey Ale yeast.
A few questions:
Does this sound like a tasty brew?
Should I go with fermentation temp around 65F or 72F? I like a clove character in a porter that I could get from 65F, but I'm thinking the high temps might give me a banana-chocolate combo, which combined with the raisiny Special B could be good!