I made a Saison using 14 pounds of Belgian Pils and 1 Pound of Demerara Sugar. Mashed at 144 for 90 minutes, added the sugar late in the boild. Used wlp 565 Saison I. Went from 1.072 to 1.027 in like 4 days and then it took over a month in the hot garage to get it to 1.002. It did turn out dry and great. I am going to brew this style again and I will use the approach described in Farm House Ales for a more fermentable wort. I'll always use a little sugar to dry it otr.