I'm trying to decide on a yeast for a porter that I will be brewing in a week or two. Medium attenuation, malty finish. Slight fruit is ok...I doubt it will get past the grain bill.
I've narrowed it down to these.
I know Denny's preference (and I'm leaning that way), but if I told you that this beer will be sitting at 68 (the lowest temp I can reliably maintain), would that change your mind?