I second the gravity comment. I finished at 1.003 with my last saison with 3711 with a really minimal sugar addition. I'd expect to be at 1.008 or so if not lower. Beersmith always shoots back a higher FG number than you'll end up with in my experience, especially with Belgian yeasts. Also, little tip to get the fermentation cranking along. Wrap that thing with a blanket to keep the temps up! It'll motor through fermentation in under 5 days if you do. Good luck
Yeah I was using tastybrew's calculator, estimating 81% attenuation per the Wyeast specs on 3711. Seems like from everyone's responses, Wyeast is low-balling the attenuation rate...
I recently made a "light" saison - 1.035. Dropped to 1.000. Added 300g grated ginger (10gallon batch) at 10 mins. Its one of my tastier brews. Very refreshing.
I used pale 2 row and 20% wheat and Styrians at 60mins, 30mins and 5mins to 20IBU.
I brewed a saison thursday using WY3711. OG was 1.060, gravity was 1.020 Saturday, and I expected something like 1.010 or so today. Its 1.000 exact. Down to zero in four days. Holy moly that yeast is a freak indeed. I made a large starter.