I just used this in a Belgian Pale and pitched a 2L starter at 68F. Over the course of 10 days, I slowly ramped to 76F and it finished at 76% attenuation. I was a bit disappointed, because I read a couple of previous posts claiming 85+% attenuation and mine finished higher than expected. However, it is very nicely balanced with mild fruity esters, slight coriander spice notes, not sweet at all.
I am a big fan of 3711 and have fermented several batches in the 80's with it. This one attenuates down to 1.003-1.006 yet stays well balanced and not bone dry like you'd expect.