I used the infamous wyeast 3724 before I knew how much of a pain it was to use. No starter, just one smack pack. OG=1.075 and estimated FG=1.016. I just racked the batch to secondary to dry hop and the gravity is 1.008! Tasted nice and dry. I'm just wondering why I had such great attenuation. After I read up on 3724 I thought it would get stuck around 1.035 or would finish pretty high. Fermentation temp was around 90F pretty much the whole time. I'm not complaining or anything, just curious.
You got such good attenuation because of the high temperature at which the fermentation took place. Did it have any off flavors from being fermented so high? I know you said it was nice and dry, but that's not terribly specific.
The only thing more asinine than stupid rules is the enforcement of rules simply because they are the rules.