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3711 will bring a wet sock down below 1.010

3711 will ferment that way lower than 1.010, its also known as the "Beast Yeast." It will eat every last bit of wort. My experience with it is it having a mellow Belgian character. I tend to use Wyeast 3463 Forbidden Fruit, it has a more intense and unique belgian character. Your grain bill...

100mL of 88-92 degree water for 15 min then stir and pour straight into wort

Yes absolutely. You get a much higher cell count with dry yeast. If you don't have the means of making a starter that is the route I would use. I typically use Nottingham and rehydrate before pitching.

If I am brewing anything over 1.040 I would use two packs of wyeast. Over 1.055 or so you should really be making a starter or just using dry yeast.

You should be pitching a lot more yeast in a 1.080 beer. Try this calculator out for your next brew. http://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/

Is this whole thread a troll?

May be my most memorable because it is still on tap but my APA. It is very well balanced between a smooth bitterness and a dry but full mouth feel. I'm drooling at work thinking about it. APA 1.053 ~6.2% 11.5 gallons 19lb Maris otter, 1.5lb munich, 0.5 lb carapils 1oz Magnum 60min 1oz Cascade...

First wort hop... brah haha recipe turned out great when I brewed it