565 always seems to stall, but will pick back up after some dormant time. I've never had it finish above 1.020. That makes me wonder about mash temps. I always mash saisons really low so they end up bone dry. However, doesn't hurt to finish with something clean once it stalls. Most of the flavor profile comes from the initial fermentation anyway.
Even though in general I'm a white labs guy, my preference for saisons is the wyeast French saison now.