Just tried my new saison, the one where I used 3724 fermented @ 90F per Wyeast's advice, to avoid the stall. It worked well, getting to 1.004 FG in 11 days from 1.055. While I was happy with the much improved performance at the high fermentation temp, I was a little skeptical that I would like the flavor profile as much as the ones that took longer, but were done cooler with this strain. Let's face it, pretty much any other yeast on the planet (even Belgians) make a piss poor beer @ 90F. No worries evidently. This is a great beer. Light phenols up front, followed by lemony, peppery spice - huge complexity. No fusels whatsoever, which would be a given normally with a hot fermentation. Far as I'm concerned, problem solved with this crazy yeast. BTW, the Nelson I finished with are perfect with this strain.