Ekk - after 50+ batches, thinking I've mastered most process steps, this recipe gave me a bit of humble pie. Added honey at flameout, chilled the beer, poured into fermenter through a paint strainer... pitched yeast, and put the lid on. When cleaning out the paint strainer I noticed a thick viscous liquid, felt like a congealed fat. It was also all over the bottom of my kettle. *sniff* HONEY! damn. A little note to anyone doing honey late additions for the first time: Stir it in very well.
Oh well, should still be a kick arse beer, minus 20% or so (I hope it was that little) of honey.