I've used 568 with great results. It's a blend of two yeasts - saison and a Belgian strain. If the saison yeast craps out, the other finishes it up.
On mine, I made a starter (which fermented vigorously, btw). I did this over 4th of July weekend, so it was hot. Started the ferment in the basement at 72ish. After a couple days, moved it upstairs where it was 80 or so. Fermentation was going slow, so I put it in the un-air conditioned second floor crawl space where it was in the 90s. This was probably overkill and it probably would have finished on its own, but saisons like hot temps, and keeping it warm was easy back then.
Hands down, it is one of the best beers I ever made. Cheers!