I didn't get a chance to make it to LHBS to pick up extra ingredients needed, and it's a bit late now, so I'm going to let this one ferment out.
My fermentation control also did not work as well as I'd have hoped. I pitched the yeast way too warm (about 85F) and it cooled steadily over the next 24 hours to about 65, then I tried to tweak it a bit to hit my target of 62, but overshot and it hovered around 59 overnight. Now it's close to 62 again.
So I will call this yet another highly experimental batch, and I'll leave it at that.