I emailed White Labs this morining and got this response to my question about the temperature range:

Hi Michael,

The temperatures given for our yeast strains are intended to be guidelines rather than rules. There's absolutely no reason you couldn't let your beer free rise into the 80's to maximize your ester profile in your beer. When making the guidelines for our strains, we have to take into account all ability levels of brewers so we try to make them as "safe" as possible. Advanced brewers can certainly go outside these guidelines to achieve the flavor profiles that best suit their palates, so don't be afraid to experiment with this or any other strain we make.

Good luck and happy brewing!

On second thought, Im trying it...

For those who care, I have ordered the ingredients and I have my finalized recipe:

56.5% Belgian Pilsner
12.5% Munich
12.5% Vienna
8.5% Dark Wheat
5.0% Golden Naked Oats
5.0% Dextrose

.92 Oz US Saaz - 90 Mins
.51 Oz Citra - 15 Mins
1.00 Oz Citra - 0 Mins

Wyeast Belgian Saison
Wyeast Brett Bruxellensis

I'm very much looking forward to making this one. Temps here in PA are ideal for getting my ferm temp to a desired level. This should be excellent. Im coming off the success of an American Wheat and a Belgian Pale so Im feeling some confidence...

Draconian, did you brew yet? What mash temp did you go with (or are planning to go with)?

Check out ECY02. Not sure if you can get east coast yeast over there, but it sounds like it would do very much what you're looking for.

Yeah, this coming Saturday will be 3 weeks in the fermenter. 3724 is a real pain. It went from 1.066 to 1.040 in 2 weeks. The Brett was trying to make a pellicle but the CO2 release wouldn't let it get set up. I imagine this thing will take 4 or 5 weeks to get under 1.010, maybe longer. I LOVE the samples. Lots of saison character and a big citra kick...no Brett flavors yet.

Oh, I mashed at 148. In hindsight, If I ever revere this, I may even try 145 to help the slow-ass 3724...

Thanks to our Pennsylvania heat wave, I have this beer up to 90 degrees in the fermenter! It is still swirling and bubbling away and as of yesterday (7/20/11) The gravity has fallen to 1.022. Week by week, the attenuation picks up more steam. Im really hoping that by 6 weeks it will have finished at or under 1.005. My god does it taste good when I take a hydro sample. Its a beautiful soft malt presence with the great fruit eters and peppery phenolics of the dupont strain, with Brett funk starting to show itself and finished by a very sturdy bitterness and citrus blast of Citra hops. I think this recipe has outdone my skill as a brewer and recipe builder. It truly seems like its going to be a genuinely awesome brew. At this point, I so recommend sombody tries my recipe and tells me what they think of it...

Some news on the WLP670 blend
http://embracethefunk.com/2011/12/09/ne ... use-blend/