Has anyone ever used Wyeast 3724 - Belgian Saison?

I would like to hear about any experiences good or bad. After my LHBS guy gave me some pointers/warnings based on his recent use of this yeast, I was intrigued.

My google search brought me to many similar stories of rocket starts followed by a slow or stalled ferments. Re-pitch, heater belts, etc. I'm actually jacked up to pitch this yeast - sounds like an animal.

Anyway, after everything I have read, I am going to ferment in my garage at 90F and watch the magic take place.

I have generally had good luck with the saison yeasts by starting them at about 70F for the first 3 or 4 days, then letting them get up to the mid 80's.

However, this is one yeast that seems to get better with repitching, for me. The first generation is a tad over fruity, for me. Apricot and pineapple esters, galore. When repitched, it seems to get smoother and more complex, without the fruitiness.