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*edited* deleted due to to drunk to post on forum. Sorry to any and all affected.

Way to prove you didn't read the thread, or maybe understand it, its already been mentioned and is not what is being looked for. :P

Other than the fusel alcohols, it's more a matter of getting and identifying the flavors and finding a way to make them work for you. You'll have to figure out what flavors they produce so you can find the right place to accentuate them. Start by treating it like a hop experiment, same malt...

I'm still waiting for them to click for me, I try one every couple of months. I think part of what gets me with them is the first few I tried were all home brews that even the brewers weren't all that happy with.

I work at a homebrew shop that sells wyeast and the 1450 is notorious for swelling during shipping, it should be fine. Edited for horrible spelling.

+1 on the carboy cleaner

I have to agree with Yoop on this one

Your on the right track, happy brewing

Adding fruit or a ton of dry hops, secondary. Otherwise I don't worry about it, even if it turns out to be a two month primary

It's a great sub if you can't find crisp 77°, that being the closest thing I know anyone to carry

Buy another fermentor, that one looks full.

Even a month and a half our two months should be fine. You can transfer if you want but it shouldn't be needed.

Your starters should be good, ramping up lager yeast to pitching numbers has a lot to do with the colder fermentation temps. If your going to ferment at ale temps you don't need such a large starter.

Use the golden promise, some munich, a little of a medium crystal and some of the chocolate and roasted stuff. Once you add in some of the ekg you'll have something of porter going. Use either one of the yeasts.

My numbers in the hat now...Thanks for doing this regardless of who gets it!

+ 1 for what thegerm said

It's all about not shocking them, so its better if you do it, but don't worry about it to much.

If we knew your sg, we could be of more help. Keep the apparent attenuation in mind as well, with an sg of 1.100 a yeast with an attenuation of 80% would only take you to 1.020. So a RIS, to most of us is a big beer (1.100+) so unless the yeast has a greater attenuation than 70% then your...

After it starts to ferment again you could just open the pressure valve or don't clamp the lid down all the way, it will be producing enough co2 that it will be coming out and air shouldn't be getting in, just check it often.

It does suck when there is no home brew, but that's the best excuse to sample some commercial examples of the next style you want to brew.