I would have to agree w/ what most of these folks are saying about the grist, simple really is better. It IS the yeast thats the star here. Find a yeast you like and experiment! Drive the yeast, not the other way around. I'm a huge fan of the Wyeast Belgian Saison yeast. Knock out @ 70, let it rise to 80ish for 48 hours, and then it's a free ride( or I push it ) to 92-93ish for the duration.
Life is a Journey through bottles, one day you wake up and realize it's on tap.