Well I'm bottling my "'tis the Saison" tonight. Ended up using WLP500 and WY3711, more of the 3711. (I used one tube WLP500 and most of a cold-crashed 400ml jelly jar of WY3711 starter) Pitched into 1.072 wort on Nov5, reached 1.008 by Nov 18th, 1.006 today. Warmed slightly after a few days to keep it around 72-74 for about a week, then returned to 66-68 ambient.
Probably should have tilted toward WLP500 more, but so far gravity sample tastes enticing - slightly to moderately fruity, slightly spicy, dry. Excited to try it in a few weeks. (planning recipe for next year already - start with CSI's Westy12 base, go fruitier on hops, hit with 3711 or Saisonstein partway through primary, and age on cherries and oak)
Also wanted to comment that I brewed a 2.5gal batch of my regular Saison Dew a couple months ago and split between three 1-gal jugs - one got the 3711, one got Saisonsteins Monster, one got Hothead, all fermented at 66F-68F ambient.
First and second comparison tastings agreed: Hothead is interesting, tangier, but beer seems a bit less complex apart from that. 3711 is tasty as always, delicately spicy and fruity, while Saisonstein adds a couple layers of complexity to it - something elusive changes in the spiciness, and there's an apple/pear character I've never encountered so strong except with WY3725 Biere de Garde. (loved that batch - at about 3 months all the bottles rapidly turned to gushers though, next time will keg instead)
Not decided yet if I like the Saisonstein or 3711 better for this brew, though leaning toward the 3711 - the fruit additions from Saisonstein kind of muddle the tropical/citrus notes of the hops, though it contributes a slightly greater perceived mouthfeel. Saisonstein took off (1/2" krausen at 4hrs) and finished quicker, was clarifying at 3 days when other two were still roiling clouds, and attenuated a little further than 3711. (1.006 vs 1.008, and 1.010 for Hothead) May end up with a seasonal variation - 3711 to drink in warmer weather, Saisonstein in colder.
As for Hothead, I will likely brew with it again, but not this recipe - probably something more robust, like a rye saison, that could better endure and benefit from its contributions. If you're in a position of fermenting a saison with ambient temps high-80s or higher then it's well worth consideration, but I don't see it easily producing something that would be described as 'delicate'.
j