3711 yeast, warm temperatures?

You might look for Belle Saison, it is a dry yeast, somewhat similar to 3711. Since it is dry, it should be cheaper and you don't need to worry about a starter. It ferments easily in the high 70s and makes a credible saison. If you don't like the beer then you aren't out much money or time.

For a easily accesible saison, you should give Hennepin a try, if you don't like that beer, then you don't really like saisons.

 

As BrewBetty has noted, I have found certain specialty malts can help smooth out the dryness. On a few brews with this yeast, caramel 120, special-b, caras etc seem to take the edge of and give some texture. When I've used it I've found its pretty dry always sub .005

 

I don't find tartness, but perhaps citrusy from the dupont strain.

You could add some crystals, or even some flaked wheat, or golden naked oats, to assist in keeping some body along with a higher mash temp. Might be a lower gravity, but can trick your senses and not feel too dry.

 

Can you explain what you mean by "dry"? I often find that people misunderstand each other because they are using the same term but mean different things. For example, people often use the term "dry" inappropriately to describe what really should be called astringent.

 

Good point. To add, for the OP, in beer and wines, dryness means low residual sugars, i.e., the fermenting agent has utilized pretty much all of the sugars present. Sometimes people refer to the tannic astringency in wines (derived from oak) as mouth-drying, but it is not the same thing.

 

I'd say 3726. Finished the highest of any saison yeast I've used (still low, though), has a great flavor, and is pretty pain free to use. As others have said, crystal malts, wheat, and oats will lessen the perception of dryness. A base malt other than Pilsner will also do this. You're definitely getting out of traditional saison territory if you use all of these options, though.