I went shooting with my brother a couple of weeks ago. We were both US Marines, but he was an expert sharpshooter, and he's a gunsmith to boot. I shot better than him, though I've not fired a gun in over 13 years. I out shot him with a .45, 9mm, and a 30-06 rifle. Needless to say, he was a little miffed. I calmed the waters with a few cold homebrews!
Safale 05 is a good yeast for an IPA, but if you're curious, try using the other ones you listed. Experiment with it. You could also try Wyeast 1028 London Ale, 1318 London Ale III, or 1968 ESB. Homebrewing is about doing it your way, and if you're happy with your results, don't worry about what some book tells you that you should be using.
My grandfather died of liver cancer, and he never drank a drop of alcohol in his entire life. Granted, cancer is different than cirrhosis, but it does illustrate the point that sometimes life doesn't make sense. My mom is a doctor too, so I have mucho respect for the small family practice guys. Moderation in all things is wise. I limit myself to 2 beers a night, no more, no less.
What can I say? Ooops. Forgot to mash out at the end of the mash. I mashed for 90 mins at 150*, sparged with 180* water, but neglected to mash out. I did the boil right after sparging, but I don't know what effect this will have. What are the possible effects of not mashing out?
I'm thinking of experimenting with different yeasts in the same wort. I want to brew a high gravity tripel, around 1.080-1.090, and use Wyeast 3787 to start, then after a week add Wyeast 1388. I have a recipe in which I've already used the 3787, and want to compare the two. Will adding a different yeast later in the fermentation make any appreciable difference, or should I simply pitch them together at the start?