I have never had an issue with WL 565 stalling on me, ever. Instead it seems to ferment out quite normally for a saison strain given proper temp control. On the other hand, I have had stalling in the first generation with WY 3724 every single time I have used it, regardless of the gravity. Time and temp control help to finish out dry eventually (usually around 5-6 wks in primary). With that being said, the second pitch of this strain does seem to work faster (2-3 wks) and finish more appropriately.
I do prefer WY 3724 over WL 565 though. Just my opinion.
This. 565, after learning about Drew's Saison primer and keeping the airlock off for the first few days (assuming a well aerated wort and healthy pitch), has never stalled on me. In fact, I've fermented it at 66F for 3 weeks steady and got down to 1.002. Using 565 at lower temperatures for a long time gives a really clean but kind of one-dimensional saison flavor, I've found. It's dry as a bone, a bit tart (probably due to mash pH control, I like shooting for 5.2 in the mash), a just straight-ahead phenolic/green pepper bite and that's it. Nice and clean, but not something that's going to wow anyone. Pushing the temperatures up a bit after the first few days is when you get some more complexity from that yeast.
One thing I'll never do again is ferment 565 warm right from the get go. Awful, awful stuff. That or I wasn't patient enough to let it settle down and meld in the bottle over time. I don't have the desire to try again though to find out.