I have brewed four different saisons with the WY3711 and each time i get the characteriitstic creamy mouthfeel (see the WYeast site) .
Going with CaCl or CaSO4 will give you the calcium/pH adjustment you are looking for. In addition to the salts, I use about 3oz of acid to get my pH in the right range for all my pale beers. I'm not sure If 4oz of acid malt will be noticeable for flavor, others may chime in.
I have had the best luck with no stir plate (just shaking) for the the first two step and letting each step fully fermentout. 4-5 days. At that point I figure I have a standard-ish WLP tube/WY smack pack worth and then build an appropriate starter from there.
Brew a great brett beer like Goose Island Sofie Travel to Belgium Have a beer brewed at a local pub/brewery Enter Sam Adams homebrew comp Have my back and knees work the day after I brew Get WLP570 to floccuate within my lifetime
There are many factors to consider including temp, time conditioned, yeast floc characteristics, gravity, level of carb desired, your comfort level, etc.
I brew with Belgian yeasts all the time and have cold conditioned at 40F for up to 2 wks still only priming with sugar and getting the results i wanted (1.060 and under). If I do add yeast its dry yeast