Appreciate the credit but I don't have a patent on step mashing etc.
I ran my 3724 as hot as I could but Melbourne temps haven't been crazy hot (and during the few crazy hot days we did get, my belgian saison was in the cc fridge. As far as I can work out this yeast though it needs to run very high 20s/low 30s to actually work. Running it too cool will probably result in stalling rather than subtlety.
That said, I don't find my Belgian saison to be over the top ester wise - I do like funky beers though and over the top for me would probably be esters I dislike (not a huge fan of banana for example or beer that tastes too appley).
For my money the 3711 or the biere de garde fermented cooler should give subtlety but subtelty is a really subjective thing. I guess for me it's about how well the end results balance with each other.