Highest Attenuating Saison Strain?

I am getting ready to do my summer saison (90*+ days for weeks in a row make it a good time to make one my favorite beer styles). I did one last year with WLP565, and the attenuation was really low, seems to be a problem with saison strains even with careful temperature control and the use of simple sugars. I am curious what strains you might have used, and what attenuation % you have gotten (include temp and other notes if you like). This may be a good way to compile information on saison strains...

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