For housekeeping purposes, because these type of threads are so much more helpful when the OP actually follows up and lets interested parties know how they made out.
I ended up using 1450 in the porter mainly because I had great results with it in my previous beer, an IPA. The IPA came out really tasty and very much "to style"...hop forward, clean and relatively dry. No mistaking this beer for anything other than an IPA. (That may not sound like much to those who have made hundreds of beers, but for a new brewer making a style that honestly tastes no different (and often better) than what I get on tap at a brew pub...well that's something for sure!)
I got good attenuation with the IPA which is always a bonus, but it was the "clean" part that sold me on 1450.
The porter fermented at 68 for 2 weeks and then packaged. It's only been conditioning for 1 week, but I couldn't help myself and popped one open yesterday. Again, the taste is all porter...roast, a bit of chocolate, all about the malt. Very complex and honestly, very good (even if it has not quite finished carbing). No fruit, no nothing from the yeast other than 75% attenuation.
Really liking 1450.