Fermenting at warmer temps will increase the ester production (bananas) and will mask lots of the clove phenols. 68-70 should be good, I wouldn't go much above that. WLP300 and Wyeast 3068 are the same strain I think, or at least very similar.
From what I have heard, fermenting at one end of the range gives Bananna, fermenting at the other gives Cloves. Just not sure which is which. Middle of the range gives both. However,the effect can be fairly subtile, so not sure it it would come through in a porter or stout. Thatr's why its usually used in a wheat beer, where the malt flavors are lighter.
I like your attitude...go for it! Just let us know how it turns out See my post above - warmer end gives bananas. I'd shoot for wort temp ~68-70, if you have means of controlling that precisely.
This yeast goes fast and furious for a day or two...blowoff tube recommended.
Still trying to decide what chocolate stout recipe to use. Also, getting the cooler to go all grain. Shouldn't be more than a couple of weeks and ill be ready to go!
The hefe yeasts are low flocculators which means you will be drinking yeast- the yeast will be in solution. It is not just a matter of getting that flavor profile; there are other factors. It is not something I would want in a porter, but go for it if you do.
good luck.
edit: Since you are moving to all grain you might look into adding banana to the mash... or TyTanium's link to BF recipe
Just read link by tytanium, and yeah, ill ne doing that, along with adding cocoa to the banana puree to add to my porter. Chocolate covered banana porter, here I come!!
See my post above - warmer end gives bananas. I'd shoot for wort temp ~68-70, if you have means of controlling that precisely.
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