Yeah, I'm in the same boat as the last two posters... 3711 is an attenuative beast! Mashed at 150, added 3% sugar to dry it out (unneeded!), pitched at 68, sat there for 3 days, then raised 2 degrees per day until 78, then held there (and then room temp of 72-74, needed to free up ferm chamber space) for the remainder of three weeks total fermentation time. Cold crashed for 24 hrs, then bottled tonight. Went from 1.071 to 1.002... 97% apparent attenuation! Gonna need to age this one a bit to calm down the 9% alcohol... Good aroma and flavor otherwise, as far as I can tell...