Gav..... that doesnt sound right.
I really believe this yeast is pH reliant on fermentation. Its just a feeling i have. I find they feremnt best in a low pH wort with 2 or 3% acidulated malt added, but if you have high pH water ?????
Its just a hunch i have because mine went from 1.048 to 1.004 in 3 weeks at 26 to 28 deg.
Damn it..... this just made me realise i was going to take pH readings of the saison wort and compare them to other beers without the acidulated.
Oh well... will have to make more saison
I say you have nothing to loose!
Let it run at ambient temp for 5 weeks while your away.
When you get back check it, if its not fermented down, ditch it, if its infected, ditch it, if its fwemented and tasting fine.... enjoy.
I have has 3724 take up to 8 weeks in a 1.060 beer before.
They really need to put a label on the pack for this yeast strain that says "time and patience required"
cheers