WLP565 Saison I questions, what to do now???

Ok, so I have had my Saison in primary for over 2 weeks now and I took an SG reading in preparation to move to secondary... OG 1.075 has dropped to 1.024 in about 16 days... 68% attenuation... White Labs recommends using another yeast for drying out after 75% attenuation... I swirled to resuspend the yeast and let warm back up to 75 F today, I'm going to let it reach 80+ F tomorrow and swirl again...but I'm wondering what yeast to use to dry this out more??? What I would like to know is, would US-56 be a good choice to drop the FG down around 1.010 or less? I need the yeast gurus to come out and give me some killer info to finish this out dry and tart


Thanks guys,
mikey