Wyeast 3711 quick question

Hi, this is my first experience with this yeast, I have a question. I used one smack pack, put it on my stirplate for a couple days. Very little visible activity, but when I crashed it there was a lovely white cake at the bottom. Decanted and pitched into 10 gallons of 1.060 Saison, its in a ferm chamber @ 68F. Again, some bubbling/airlock activity, but just a little 'tame' - I usually use WY1056 or WY1968 so I'm used to very vigorous ferments. Is this normal for this strain?

Yeah, pretty normal. I usually ferment it cooler, more like 60-62F.

I've only used it once but it tore through my saison.

OG: 1.072 (IIRC)
FG: 1.008

This was in 7-days in a 5-gallon batch with a 1L starter fermenting at 66.
It may have finished even sooner but that was as soon as I could check it.

I fermented mine cool at a steady beer temp of 70 through the entire fermentation (OG 1.050, FG 1.005) and the beer lacked yeast character. If I use it again as a primary yeast strain in a saison (I don't expect to -- I'd rather keep some around to finish off a stalled SdP batch) I'd ferment warmer, say 75. It's a very citrusy/earthy sort of saison yeast. I didn't get the peppery/fruity notes that I hoped for at 70. Just my .02.

Very interesting...I got lots of character from it at low temps.

Very interesting. Been at work all day, can't wait to get home and see what its doing.