How quickly can I serve a saison using WLP565 saison yeast

Time has gotten away from me, and I would like to brew this weekend and serve in 4 weeks. I'd like to do an American farmhouse ale using WLP565, which I have in my fridge. I have no experience with this yeast. Is this a reasonable turnaround time, or does a brew with this yeast need more time? I keg, so don't need bottle conditioning time in the equation. I could always fall back to a wheat with something quick like S0-5 or Notty if I need to, but a saison just sounds tasty in this heat. Thoughts?

My experience is you may not finish fully in 4 weeks but you might get lucky.

Pitching a second yeast after the 2nd week might get you finished up but not fully attenuated with just the saison yeast.

This yeast is very odd about slowing down after a few days until about the 3rd repitch or so for some reason.