Originally Posted by Berock
Well, that's an opinion thing. I've seen people say that 3711 is a beast and will handle it considering the OG is about were Wyeast recommends the limit. Mr. Malty will say to have a starter. In addition, there are other benefits to starters such as making sure yeast are viable and healty.
Huh? Of course it is an opinion, but it is one based on experience. Have you made an extract beer that attenuated to 91% with 3711? I'd be happy to hear evidence otherwise, but predictions about a beer not yet made are necessarily going to be speculative. FWIW, Wyeast says that standard attenuation for this yeast is 77-83%.
Out of curiosity, where are you finding recommended limits on OG from Wyeast? I've never seen that before. Plus, saisons bigger than 1.055 aren't all that uncommon.