3711 produces a lot of glycerol for a brewing yeast. Beers made with it definitely have more body than similar beers brewed with other saison yeast. They aren't thick by any means but the difference is noticeable in a dry beer. Unless you're making saison or another dry style I'd think other options to build body would be easier and preferable. Mash temperature, grain bill, water profile, yeast choice. All ways to affect body.
It is an interesting experiment. If you're doing it for experimentation's sake then good luck and please update with the results.