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I'd like to hear some results with people doing this with a more floccuant yeast. Flocculation, from what I understand, is one of the first things to suffer when reusing unhealthy yeast.

My expirience has actually been the opposite of the others here. I used 1lb of dried sour cherries in a 2.5 gallon batch of a sour dark saison that I did, and I found the character to be pretty overwhelming. It may be that the cherries I used were dry, and they were in there for quite some time...

But even then, the mere act of moving the beer will release some dissolved co2 left over from fermentation, so you're going to have at least a thin protective layer in the fermenter after racking. The O2 introduction happens more in the transfer process.

This is my standard hefe profile: 60% Wyermann Wheat malt 40% Pilsner (usually Best Malz) OG: 1.053 FG: 1.012 1oz Hallertau @ 90min (~10IBU) Single Infusion Mash @ 156*F. I know this is unusual for the "perfect hefe," and I could probably have some sort of impovement using a step...

If you arent going to regulate the temperature at all, you're going to have to find a more temperature-tolerant yeast.

I'd contact Pretty Things and ask them directly about it. What strain a brewery uses for what style can vary quite a bit. For example, The Bruery uses the same strain for their Saisons and their other Belgian styles, the difference being fermentation schedule.

Won't matter. If anything, the repeated racking would expose the beer to potential contamination, so I'd avoid it.

3711 would be my reccomendation too. Champagne yeast won't help I dont think; wine yeast eats simple sugars, not the high concentration of long-chain sugars that are gonna be left over in tha beer. The French Saison yeast is a massive attenuator, and a big, active starter would help bring you...

I'd try culturing from Jack D'Or if you wanted Pretty Things yeast. If you want a brewery's yeast it's a good idea to get it of of their flagship. It's the best way to get the freshest yeast you can.

Being an English IPA has more to do with the hop profile and bitterness than anything. If you had an IPA with a good amount of body, but 80 IBU and all Centennial hops it would definitely be American.

IMO, using an aroma hop at the end isn't the best idea. There will be no aroma left over after aging, and you might end up with that nasty old hop aroma you get in old IPAs or pale ales. I'd just use a low-alpha hop early in the boil for the IBUs you're after. As far as the boil goes, I...