I have a saison with 3711 going right now as well. I fermented for a week in a bucket, then racked to a carboy and put it down in my 50°F basement.
Weirdest thing I've ever seen. The beer is crystal clear in the carboy, yet there is vigorous krausen in the bottle neck. Twice its spewed up into the air lock, which I've had to clean. Yet, you look at it and would swear it is done.