I brewed this myself last month and I'm interested to hear what FG other people got. My OG was spot-on (about 1.11), and I pitched a 2 liter starter of WLP001. It finished at around 1.015 and seems a little dry. I mashed at 148 degrees per the recipe.
I used 3724 to make a saison this spring - after a week the gravity was at 1.040. Then the wait began .. it took about 10 weeks for the yeast to get the gravity down. I just left it on the cake the entire time. The wait was worth it though, the flavor profile is absolutely outstanding.
