Yeah. Can't speak for that yeast myself but seriously, let it go hot. If you've read the Farmhouse Ales book, you'll remember the author says not to be worried to step out of your comfort zone when making a saison.
I ripped my saison at 85F and it finished all noticeable activity within 36 hours. I'll measure the gravity tomorrow or Sunday and see where I got.
Future Brews: Beer