I'm planning on brewing my first Saison this upcoming weekend (extract/mini-mash), and I'm pleased to have finally gotten my hands on Wyeast 3711 to do the job. Here's the question: I've got some citra and amarillo pellets on hand that I'd like to use, and I really want to make sure that my ferment temp. encourages hop-forward flavor; in other words, I'd like to minimize some of the black-pepper or any other flavors that might overpower the hops. So, those of you with experience using this yeast, what primary ferment temp. should I shoot for? How will higher/lower ferment temperatures affect the flavor of a beer made with 3711? By the way, ambient temp. in my apartment is 71-72F. Thanks for your advice!