[Steve Ruch]

Well that is why I originally wanted to go with it - I love the viscosity it produces.  But then I saw on Wyeast's web site that alcohol tolerance was 10%.  But now looking back at your recipe I see that you have a higher OG than my recipe.  So assuming that I'm pushing the comfort zone of the yeast, are there any tips other than the usual: ~2 minutes of pure O2, raising temperature after the first couple of days, and longer than usual fermentation time?

Wyeast pretty much made up the alc. tolerance and temp. numbers.  I gave them mine from experience, but they used their own (from where, I have no idea).  Other than the things you list, make a big starter.  Maybe use it for a 1.050 APA first, then use the whole slurry.

Yours?