Holy $hit. All I said was their website does not carry the STA1 warning on 3711 but it does on other strains. I also said that 3711 is NOT a White Labs yeast, it is Wyeast Laboratories product. 3711 and Wyeast has absolutely nothing to do with the mentioned law suit with the brewery. Wrong company and wrong strain. Just because a strain is a high attenuator does not mean STA1 exists. But if it makes you feel better, there are a ton of stories and articles claiming 3711 and other strains being diastaticus scary.
If you are that damn paranoid about 3711 or any other strain, don't use them! Brew everything with WLP001 or sourdough bakers yeast if you like. Stay away from Brett's, Lacto's and Pedio's too. They chew for a long time and poor hygiene with them will bite you in the a$$.
I've many times, mixed 3711 with WLP566 (566 does carry the STA1 warning) It brewed perfectly and tasted great every time. I've done probably 20 other batches of completely different styles in the same erlenmeyer's, separatory flasks, stir plates, air locks, brew systems, fermenters, kegs, refrigerator and garage and still have not had any problems. I know off at least 3 breweries that use both those strains and they have not had any problems. So how about we don't create problems until a problem has been seen, isolated and identified.
The jury is still out on the presence of STA1, STA2, and STA3 being a positive indicator that glucoamylase enzyme will actually be produced. There are hypotheses on both sides of the argument with no positive proofing either way.
Honestly, I could care less because I'm not a commercial operation that packages at a prescribed gravity. Some strains are actually labeled against commercial operations from using them for that exact reason. I (as most home brewers do) wait for all critters to finish consuming sucrose, glucose, maltose, trisaccarides and whatever else they feel like eating (and even some dextrins if I'm unknowingly using a big bad scary infected earth ending yeast strain). I then decide if I like the results or not. If glucoamylase enzyme makes great beer, I'm happy to brew with it.
Real Saison's are all about the yeast flavor and there is nothing else like them. That's what makes a true Saison. It actually makes sense that the authentic strains that morphed over hundreds of years in non-sterile crappy conditions, must be something more and/or different than a basic boring S. Cerevisiae.