I don't know whether WLP565 is the same strain, but it is notoriously slow getting to a high level of attenuation. The last saison I made (super saison actually) started at 1.065 and finished at 1.004. I let it ferment for about 10 days at 65F, it was at 1.012, then put it in my garage around 75-80F and gave it a gentle stir (being careful just to rouse the yeast, of course) for a few days and it went down to 1.004. I have it on oak right now aging. Tasting I have done shows a very good result. I prefer this yeast over others I have tried (so far). Ron and I are going to do an experiment with various saison yeasts and spice/ fruit mixtures in the near future, we will see what happens.