I did a saison recently. Mashed at 148* for 90 minutes.
Used Saisonstein Monster yeast, which is purportedly a hybrid of 3711 and 3724.
Fermented at 65* for 3 days, then allowed to free rise. Ended up at 81*. After 14 days, went from 1.052 to 1.004. Something a little over 90% attenuation.
Have you tried it yet ? Just curious about the yeast character.
Tasted one this afternoon, after work. Waited for it to carbonate.
Used hallertau blanc hops and gave it a wine-type flavor. Dry but not bone dry.
Was in Washington DC and on Monday evening tried a 3 Stars Peppercorn Saison. Mine has a slight pepper flavor but nothing like the 3 Star.
Pleasant flavor and I am happy with the brew.