Good on ya brotha. As primarily a hophead, I too am finding the subtle complexities of saisons fascinating. I think the key is experimenting with different yeast strains and ferm temp ranges before jumping into spices and other flavor additives. I raise a glass to your success. Brew on!
I tried a local saison awhile back from Epic brewing, it must have been the perfect time to try a saison for me because I enjoyed the hell out of it. I love hopy beers, but lately I have been enjoying the belgian esters and some sours. Taste seems seasonal to me.
I have made a lot of saisons with both WY 3724 and 3711. I have found that you don't even need to add simple sugars or increase fermentation temps too much for the 3711 to dry out nicely. 3724 on the other hand is a bit trickier and does require patience but I like the flavor/aroma profile better.
I thought about the 3724 but I didn't want it to stall, not knowing how well I could control temps with elevation increase in my house this time of year. I will definetly try it next time. I understand it throws some more pepper and spicey notes.