I spent a few brews trying to tame WLP565 but it always ran out of gas in the mid teens. I always had to pitch another yeast to bring it to final grav but it was always too sweet despite the mash temp being lower to encourage dryness.
I have just started using 566 and it's an improvement. The last Saison came in at 1.009 after a 25C fermentation.
I have a slap-pack of the Wyeast 3726 Farmhouse (Blaugies strain?) - I'm going to try that soon...anybody got a heads-up on this strain?
At the moment - the 566 is drying the beer out nicely.