Kleclerc77,
Yes, we are using our house dry yeast, I put in go-ferm then add the yeast to the go-ferm slurry at minimum 30 minutes usually an hour before pitching. Then I throw the yeast into the mash ton just before transfer. This is an interesting point though because I pitched one batch at 90 degF and it did not cap. It did very similar to what you just described. The other 2 mashes I pitched around 80-85 degF and those are the fermentations I'm struggling with this cap.