This time around I used 3711 at 68 degrees and it attenuated fully down to 1.01. It is a pretty clean Saison yeast really, but a little bit if that character. I also use candy sugar, so it ended up nice and dry. Instead of letting it sit on the cukes for two weeks this year, I peeled them fairly roughly (left a bit of the green peel) and then juiced them in a juicer. I bet a blender would work as well. I used 3 lbs in 5 gallons and just put it all right in the keg. It turned out phenomenally delicious! Better than last year for sure. Huge fresh cucumber taste. The first couple of pints poured cloudy but after that it is a nice clear beer as well. I used Citra last year and chose Sorachi Ace this year as my hops. Neither of them overtook the cucumber or the yeast flavors. It all plays very well together.