I did that exact same schedule on my last Saison... took 4 weeks at 90 to get down to 1.006 from 1.028.+1. The one I recently made took just over 3 weeks to hit 1.006. I mashed @ 147 for just over 90 minutes. Otherwise I used roughly the same fermentation schedule. It's a shame it takes so much longer than 3711, because it makes people avoid it. I think it makes a MUCH better saison.
Next time I'm going to start hot around 80 and push it to 90 per some things I've been seeing from Wyeast. Either that or I'm going with WLP565.
BUT. If you let it finish, it will rock your socks off.
Agreed. 3711 doesn't even come close to 3724. If I get a chance to brew another saison this year, I'm going to pitch 3724 at 80 and see what happens as far as timeline and flavor/aroma. If I have any luck remembering, I'll report back here with some results.
For what it's worth, after waiting nearly a month and a half from brew day to drink my last saison (with Nelson Sauvin and 3724) - 5 gallons lasted us two weeks. Amazing stuff.