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My guess would be beer.

I have a similar recipie in the bottles waiting now. I did not use hersbrucker but used the other two. I used a dry yeast and it sat in the primary for 3 weeks than to bottles. About 2 more weeks and I can tell you how it came out.

It should be fine!!! I ptiched at 82 once and things came out OK, even seemed to take off quicker. No off flavors were detected in the finished product. IPA's are tough. The hops flavor meaks it easy to hide mistakes.

See!!! Sometimes we miss the action and think it never started. Trust in your trusty hydrometer.

Sam Adams Summer Clone

Take another hydro reading. I would think that would be the quickest way to tell if anything is going on. You may be pleasently surprised

I am pretty sure it is the same amount of time.

Hydro reading?

I also use a turkey baster but I still have to take the lid off to get a sample.

Star San!!!

Wlp029 is not larger yeast

Also how long in the bottles?

Made a Sam Summer clone. Added the Zest 20 mins and flame out.

I have bottled as high as 1.020 and come out ok

I mostly do 3-3 method. 3 in primary and 3 in bottles. My OG range from 1.055-1.065. I do have a quicker beer but that will even taste better if I do 3-3.

I pitched dry yeast at 82 F once. Seemed like it took off faster.

I just read an older article from Mr Malty that disagrees with this philosophey.

"a little cool" How cool? 90 is a bit hot for pitching. I have pitced at 82 before and been OK but as always Revy is right

Looks like a tiny galaxy far far away

Best way to get rid of the smell is to keep the buckets full of beer!!!