Originally Posted by Downhillfromhere
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...