I have a straight-up saison fermented with 3726 (Wyeast equivalent to Rustic; Blaugies) with 9% turbinado invert. It started at 1.046 and is currently at 1.005, but I'm expecting about 003-004 as the true FG. Pitch at 72F, natural ramp to ~82F over 24hrs, assisted ramp to 90F over 12hrs (36hrs post-pitch), left there for 4 days, primed and kegged. I have yet to pick up on cassia, but definitely get the bubblegum/juicy_fruit character plus some lower-level underlying earthy/woody quality. Hochkurz 146/160/170 for 45/20/15min.