Follow this fermentation here…man a great powerhouse yeast!
http://www.homebrewersassociation.org/forum/index.php?topic=3027.msg36552#msg36552
+1 Makes a great Saison and doesn’t require any fussing around with. Ron and I got 95% AA with no problem and the beer tastes wonderful. Great mouthfeel and a nice dry finish, fruity with a little bit of spice. Very nice.
I don’t like a three tent circus act in my mouth with my Saisons. 
This yeast lends exactly what Jim describes and our Saison turned out very good. This one is a keeper for sure.
have any of you tried the 3711 and 3724 side by side?
I really love the fruity tartness that I get from 3724. I have only used 3711 in a cider (which was delicious by the way). That being said, I have two more saisons planned this summer, and I was planning on 3724 but I don’t get the kind of attenuation you’ve got with the 3711, which would be nice.
3724 gave me my 1st experience with acetyldehede… >:(
Edit: Better mention that I think the 3711 attenuation was due to the Massive quantity of Oxygen I hit it with.
Yeah. 3724 seems more estery and 3711 more phenolic.
interesting. maybe I’ll do a 10 gal and split fermentation with 3711 and 3724. I suppose that’s the only way I can find out for myself and my preferences.
Thanks for the input folks.
I did a split 10 gallon batch with 3724 and 3711.
In my experience:
3724 takes awhile (3-4 weeks, tends to get stuck around 1.035, prefers warmer fermentation temps >75 F, and takes a long time to drop clear)–I agree w/ Denny–it is more estery.
3711 is a rocket (done in 1.5 weeks, does not stall, does great in the low to mid 70’s, and drops clear quickly)–it is also estery, but has a touch more phenols (esp pepper).
I personally don’t think the difference is huge as both will give a person an unmistakable impression that they’re drinking a saison.