Last year with 3724 I used the 68F "free rise" to pretty hot technique, but not open, and I was still using decanted quiescent yeast then. They were standard strength. After 6 weeks it was still 1.010 so I pitched brett L. Finished at 1.003.
This year, I'm going table strength, pitching active starter, using foil, and not going above 72 (like normal ales) and being more patient. We shall see...