Just brewed this one last week, I've been obsessing over this recipe for about a month or longer, read through the entire thread!
Of course the June Seattle heat wave had to coincide exactly with my brewing schedule, temps in the 90's, I was worried about fermentation temps.
Couldn't find the white labs yeast so used Wyeast 1028 london ale instead.
Ended up with 5.5 gallons of 1.097, cooled her down and pitched my 1.75L starter. (I bought an 8 gallon primary for this, figured that would keep it contained since reading the stories on here about the way this thing ferments). After about 4 hours began to see some action, went to bed, woke up and checked on it, surprise! It stayed contained in the bucket. Not much activity since then, I thought it would be going for a few days but it was over quick. Took a sample a couple of days ago, then again today, fermentation was over. Finished at 1.018!
Now the waiting...
I'm so glad I found this thread/recipe Thanks to everyone for supplying all this great info!