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Lots of people have dried ale yeasts. Kveik is the only example I could find with an actual cell count test. I was personally successful drying WLP090. Kveik is a Beer 1 yeast, so it's likely many of the US/UK/Bel/Ger yeasts can be dried.

Here's an actual test. 50% viability at 6 months old dry. http://suigenerisbrewing.com/index.php/2019/08/28/drying-kveik-the-grand-finale/

I've stopped cold-crashing. My 3rd-gen Voss flocs so well it carbonates quite slowly. On the other hand, I can gently empty the entire bottle and the microscopic layer of yeast at the bottom stays put. If you force-carb, then yeah, cold crash and it'll really clear up.

Necrotime! Circumstances have brewed the perfect storm. I'm moving cross country and doing extended travel, so my fridged collection of yeast is going into unchilled storage. I'll leave some in mason jars, and I'll attempt to dry some. Nothing to lose! Drying process was to put some yeast...

You've got good yeast in there, but probably too much yeast. Cut it in half or more.

What do you mean "1.200 will kill it"? High ABV will kill it sure, but why would high OG kill it? Dogfish Head suggests starting with a normal yeast, letting it do half the work, then pitching a high gravity yeast like WLP099 to finish the job.

My siphon broke, so I left an IPA in primary for 3 months so far. Haven't dry hopped it yet. The airlock is still burping every couple minutes! Guess I just have to get a new siphon and dry hop it and finish it up.

Harvest some yeast before pitching and make a starter.

Your temp looks good, so you might be able to avoid off-flavors. Did you give it tons of oxygen to start? That's what you need for good growth at the beginning so there's enough yeast to finish the job.

Yay, my first post. So you know I have no idea what I'm talking about yet, but I'm learning. 5 gallon batch? 1 yeast pack with a 1.080 wort sounds way too little. Toss in another pack.