Yeah, I've never had 3711 get stuck. I've underpitched with it, and gave it horrible temperature control, yet it still finished attenuating my beer.
I'm not a huge fan of 3711's flavor profile though. Not enough banana or phenols or pepper.
As for the saison I brewed last night:
6 gallon batch:
11 Lbs belgian pilsner that was milled and sat on the table for 4 weeks
4oz cane sugar for giggles
mashed at 145f for 1.5 hours, raised it to 155 for the last 10 minutes to speed conversion up.
90 minute boil
1oz 5.3% Willamette at 60 minutes
1.5oz 7% Cluster at knock out
0.5oz 5.3% Willamette at knock out
Should come out at about 30ibus
OG was 1.053. Pitched 250ml thin slurry harvested the day of from my first clusterized Saison. Gave it 2 minutes of pure O2. Pitched at 69f.
This morning I checked it, and the yeast was already about to crawl out of the airlock, so I put yet another blowoff tube on it. Weird that WLP566 does this when 3724, 3725, and 3711 don't.