Reducing Problems using Diasticus Yeasts, or How I Learned to Stop Worrying and Love Saisons

*Disclaimer: I am not any sorta scientist, professional brewer, or person that has the time or cares to read peer-reviewed articles on this sort of thing. These are just things I do in my brewhouse so that I can use the more aggresive saison strains and not ruin other beers.*

There's been lots of talk recently about all the problems related to introducing Saccharomyces Cerevisiae var. Diastaticus into your brewhouse. We all know what yeasts we're talking about, and we all know the problems. (If not, feel free to post in this thread!) I'd like to open up a dialog about how to mitigate the "contamination" that is possible.

I've used some of these yeasts a lot (wy3711, Belle Saison, the Mangrove Jack's strain(s) [they changed the numbers, and seem similar enough]), and had problems with gushers in the beers that used them, and over-attenuation, gushers, and unwanted phenols in beers using other yeasts until I really changed my cleaning/sanitation across the board. I'll list some stuff I do, and if anyone has anything they'd like to add, that's great!

I know the easy thing to do is to say "Don't use them", but I feel, and I could be wrong, all saison yeasts are var. Diastaticus, some are just a little more sturdy than others. If you're looking to make a straight-up, yeast-forward saison, the DuPont strain is awesome, and I love it. For spiced, very hoppy, oddly malted, or whatever saisons, Blaugies and those close to it are better, IMHO.

So here goes:

1. I essentially treat it like Brett. Every piece of equipment for fermentation and bottling that it's come into contact with gets a hot OxyClean soak (PBW would probably be even better), followed by a hot water rinse, then a bleach solution soak, followed by a hot water rinse, then allowed to drip/air dry. Everything gets a StarSan soak before being used again.
2. Bottle washing is as follows: as soon as a beer is poured from the bottle it gets three quick hot water rinses (pouring about a 1/2 ounce of hot tap into the bottle, putting my palm on the top and shaking, pour out the water, and repeat) before getting a good scrubbing with a bottle brush, then three more hot water rinses. Lax bottle washing is where I found I had the most problems with cross contamination.
3. Whenever I run the dishwasher, the bottle brush goes in. It takes up such little space that there's no reason not to do it. Again, it helps prevent cross contamination.
4. Pitch a healthy amount of yeast and give it some nutrient! Sure, a three month old smack-pack of 3711 will eventually eat through everything in a 1.080 wort, but it'll finish it up a lot more reliably and quickly if you make a proper starter and include a little bit of yeast nutrient. Not taking care of the yeast lead to most of my saisons being gushers after a few months.
5. Give it time. Even though you'll probably reach expected terminal gravity in less than a week, but actual terminal gravity will more than likely be much lower. If I'm using these yeasts, they get at least a month in primary. I like to go two weeks with no gravity change before bottling. No sense in giving these yeasts the opportunity to have an extra 0.001 to play around with in a glass bottle.

By adopting these processes, I haven't had any sort of gusher in a beer in over two years, despite using var. Diasticus strains almost exclusively for 5-6 months out of the year, and here and there over the cool weather months as well.

Anyone else have any tips? Please share them! Want to rip this to shreds? Go ahead, so long as folks can learn from it.