I pitched 3711 a month or so ago when my basement was in the very low 60s, maybe high 50s.
At low temps, it takes longer but still seems to work. I moved it to somewhere warmer after a couple weeks because it was still in the high teens (OG around 1.08 IIRC). I need to get this one in the keg, but the last sample I pulled was delicious and somewhere around 1.008 or 1.006.
This forum is getting good with a little history behind it. 
I have this yeast running at 58-60 F
and was wondering what to expect at lower temps.
Any thoughts there? Not really worried much about attenuation…I can warm it up toward the end.
Thanks.
Never gone that cool with it. I’ll be curious how it turns out. Last time I pitched @ 67F and ramped up slowly after 2 or 3 days.
I’ve gone down to maybe 64 with no issues. I’d guess maybe a little less banana, but not sure what else happens down that low. Let us know.
Had a friend’s saison with 3711 fermented in the low 60s recently. It was good but definitely had subdued characteristics with what you would expect from 3711. It was definitely less peppery and citrusy from what I remember from prior batches…
The batch I fermented low got badly oxidized when I kegged it. I think I forgot to purge the headspace.
Anyway, the flavors were quite different at that point.
Well just to report back my experience on fermenting cool with this yeast…
I started at 58 and it fermented slow and cool but did reach 63 one day.
Took longer, I think it was done in about a week, but I left it there for 2.
83% attn. and comes in at 7.35% abv.
I tapped it this weekend and was very pleased.
Still a bit hot yet, but from my other experiences with this yeast it has a reduced fruity saison taste and smell,
but I thought the spice and pepper were more pronounced.
Very spicy dry finish.