Just tapped this one after 4 days on gas.
Followed the OP exactly, except the yeast and timeline. Primary at 18 degrees Celsius on STC-1000 for 11 days, then tossed in the dry hops (all hops were pellet). Dry hopped for a week, then kegged. Kegged 5/13/13, tapped it today (4 days later) and its freaking amazing
Not as much of an aroma as I'm used to for an IPA, but the taste is beautiful. This is my first all-grain IPA, and I'm glad it was
Yeast used was harvested Nottingham trub from a prior batch. Notes in the brew log said 1/2 pint of slurry from a centennial blonde batch.
Love it! Maybe would dry hop with a full ounce or so next time, but may not. Its good enough as is.