I have consulted the Dutch homebrew forum, and apparently this yeast is indeed finicky, and also ends rather high for a Saison, with an apparent attenuation of 75% to 80%.

At first it will ferment rather well, then it will stall. Keep up the temperature and make sure that you have the possibility to rouse the yeast mechanically too.

For your mash, try to mash long, more than 60 minutes, at around 64/65° C (good advice in the comments too).

If you don't want to have a problem with FG, then I advise to use Mangrove Jack's M29 French Saison, dry yeast. Never had a problem with, ferments in a couple of days down to 1.000, and also makes a very clear beer.

I have consulted the Dutch homebrew forum, and apparently this yeast is indeed finicky, and also ends rather high for a Saison, with an apparent attenuation of 75% to 80%.

At first it will ferment rather well, then it will stall. Keep up the temperature and make sure that you have the possibility to rouse the yeast by swirling the fermenter.

For your mash, try to mash long, more than 60 minutes, at around 64/65° C (good advice in the comments too).

If you don't want to have a problem with FG, then I advise to use Mangrove Jack's M29 French Saison, dry yeast. Never had a problem with, ferments in a couple of days down to 1.000, and also makes a very clear beer.