I read that this yeast needed high tempuratures to finish out, or it would get stuck around 1.03. The guy at the brew shop said it would stick around 1.03 and need a small amount of another strain to jump start it. Don't believe the hype. I brewed a Saison on 8/15. The tempurature for the next two days was 90 and the yeast took off. It stopped around 1.03. Meanwhile the tempurature dropped to the upper 70's and lower 80's, even down in the 60's at night. Pulled out the hydrometer yesterday to see what the verdict was... 1.008! Don't be afraid of 3724, only problem is when I bottled I may have added too much cardomom.