The threads going up to 30c are generally for Belgian Saision wy3724 which I have not personally used (although the smack pack in the fridge has been screaming at me for months now). A search will give you all the relevant details (tends to stall at a certain gravity and then needs to sit for a few weeks at a higher temp).
Wy3711 does not need to go that high...it will attenuate like crazy, throw all the tart, farmhouse flavours etc you want within the temp range specified. I pitch at 18c and let it go.
I have done several brews with this; plenty of brewers I trust have commented kindly on the resulting beers. One of them recently scored just over 109 points in Vicbrew (haven't read the feedback yet. I know that isn't a huge score, but not bad for a super basic grist and a completely hassle free yeast).
Tony has (relatively) recently commented that post-ferment blending of saisons with the two yeasts is magnificent (search for the Bullshead summer saison thread). I will try this in the future (tangent - I bottle %70 of my brews and I blend like crazy in the glass to mix and experiment, makes fantastic flavours...any good for research/brewing technique? Dunno... ANy good for drinking? yep).
I have tasted awesome brews done with wy3724 - as I said am yet to use it myself - but for me, I love the tartness and the dry mouthfeel of wy3711. Get into it.