I am planning in brewing a Robust Porter this week. The only issue I am facing is that the space that I will be fermenting the beer in wont get above 60 degrees. Will this cause a problem with the fermentation?
Depends on your yeast choice.
"Beer, well respected and rightly consumed, can be a gift of God. It is one of his mysteries, which it was his delight to conceal and the glory of kings to search out."The Search for God and Guinness by Stephen Mansfield
You could use 1056 American Ale yeast which will ferment down to 60 deg or 1728 Scottish Ale yeast which will go down to 56 deg. I would go with the 1056 myself. Cheers!