The Saison turned out to be my most interesting brew ever. The yeast was held solid at 80 degrees via fish tank heater because I live in Wisconsin hah. The 3522 yeast went into high fermentation for just a few days like you said. It died down pretty quick. I didn't touch it for 5 weeks and then I bottled it.
The flavor of the saison has changed dramatically over the course of the last few months. 2 weeks, it was a strange salty funk. 6 weeks in it was white pepper salty mess. Now that its October, when I bottled it in August. The flavor is bitter, white pepper, dark fruit malt backing, salty, spicy, belgian funk. It is most interesting when you try it at different temps. I would recommend trying it at room temp and cold.
I will be using this yeast again, I'm most likely going to keep the temp higher and longer next time. I want to see how far this yeast can go.