Add sugar halfway through the boil and stir well to avoid clumps.

WLP090 mfg 6/22/18, lot #1058490 for both packs.

Make starter 2L to grow 100b-125b extra cells to save.

7.2 oz, 205.4 g DME in 2L for 1.036 starter.

There are 1.2-3 billion cells per ml in thick slurry of WLP090 according to this: http://www.woodlandbrew.com/2013/02/san-diego-super-yeast-wlp090.html

So 33-83 ml of thick slurry from the starter should have ~100b cells.

Day -2 : 2x WLP090 with 2 liter starter
Day -1 : Cold crash starter
Day 0-4 : Primary, decant 100ml thick slurry to bank
Day 4-7 : Dry hop #1 in primary
Day 7-14 : Rack to brite with day hop #2 and gelatin
Day 14 : Rack to serving keg

Hop Fu:
https://www.homebrewersassociation.org/attachments/presentations/pdf/2015/2015 AHA Mastering the Art of Hop-Fu.pdf
Day 1: Cool wort to ideal pitching temp of 67F, Aerate wort with pure O2 through diffusion stone, Pitch yeast starter or freshly harvested slurry, and attach blow off tubing
Day 2-7: Maintain 67F fermentation temperature via external temp controller
Day 8: Remove blow off, seal fermenter (keg or conical only!!)
Day 10: Reduce to 60F for diacetyl rest
Day 11: Dump trub, harvest yeast slurry, add dry hops, return to 67F
Day 14-16: Begin crash cycle, cooling 10F every 12 hours until 37F
Day 17: Rack...

OBJECTIVE: Rack fresh IPA with as little oxygen pickup as possible.
What I do:
Spray any valves or connectors with StarSan prior to use
Apply pressure to Fermentation Vessel and dump 1-2 pints off racking valve
Purge cleaned and sanitized brite tank with CO2 several times to evacuate any oxygen
Exhaust CO2 from Brite Tank through racking hose prior to connecting to Fermentation Vessel
Add Gelatin to Brite Tank, purge headspace with CO2, seal @ 45PSI
OBJECTIVE: Incorporate fining agents such as gelatin to brighten up beer and accelerate dry hop maturation process.
What I do:
1) Start with a full, chilled Brite Tank keg.
2) Boil 4 oz of water for a minute or two to sanitize.
3) Let cool to 180-190. This helps dissolve the gelatin well without denaturing it.
4) Add packet of gelatin and swirl around for a minute to bloom.
5) Add this solution to Brite Tank keg.
6) Purge head space and gently swirl entire keg to mix well.
7) Maintain cold temperature for at least 24 hours.

Brulosophy WLP090:
http://brulosophy.com/2014/10/06/is-san-diego-really-all-that-super-a-yeast-comparison/
Over the couple years I’ve been using WLP090, I’ve discovered a couple tricks that may help explain why it’s always worked so well for me. Make sure you make a proper sized starter, pitch cool at 65˚F then set your regulator to 66˚F, let it rock for 3 days, then raise the temp to 70˚F for a couple days to encourage complete attenuation and reabsorption of fermentation byproducts. At this point, I usually crash the beer to 32˚F for a couple days then keg per my typical method, pouring the first pint a couple days later.

Bertus WLP090:
http://www.bertusbrewery.com/2015/10/pliny-elder-40.html
Chill to 64, set ferm to 63 and ramped to 68.
After 4 days I added the first dry hop addition directly to the primary. I sat on those hops for 3 days before racking to a clean, sanitized, keg to stand in as a secondary. The second dry hops were added, and the keg was kept at 20C for another 7 days before crashing the (secondary) keg, and racking to a clean serving keg. After a week of carbing this up, we were in business.