Hey Tom, thanks for the reply.
Keep in mind, the brew was a collaboration. We were on limited time (vacation) so some of the process was outside my norm. I would have used a huge starter for a beer this big--my norm would be to brew on a yeast cake. My bro is of the "one smack pack is enough" school of thought, and we were on limited time, so smack and dump it was. It was most likely under pitched, but we did aerate the heck out of it--shaker style.
As far as amarillo and saaz--well, bro don't play "style guidelines" and likes the odd hops. I'm curious too.
Yes, he did check the gravity and it was stalled at 1.030* or so for a while (week?). The second inoculation was at the suggestion of his LHBS guy, and hopefully will finish up fermentation without overriding the 1388 profile. The fermentation continues slow and steady--airlock burps every 15 seconds or so. We are also hoping for enough yeast activity left over to bottle condition this beer--my norm is to keg, and with this beer I would have counter pressure filled the bottles. We'll see I guess. The plan is to bottle age this til next Christmas. I will be updating both of the threads if anyone's interested.