How did this turn out? I'm in Charlottesville also, and am currently fermenting an IPA with WLP041. Never seen a yeast exhibit so much activity but be SO freaking slow to actually convert. I'm on day 11 right now, and the beer has gone from 1.064 to 1.030. I can still see it working, and there is still a huge krausen, but if I had used any other yeast, it would have been done by now!
Anyway, just curious how yours went. Also, I don't buy into the 10 degree delta between ambient and fermentation temp (no offense Tim). Sure, somebody has probably seen that at some point in history, but in my house, with the temps kept around 69 degrees in the basement, the fermenting beer is never more than 71 degrees (confirmed multiple ways with lots of different types of yeast). A few times I've seen fermentation temps 3-4 degrees above ambient, but 10 degrees?? Never even close.