Re: Saison yeast dregs: slow growth
By "cloudy liquid" do you just mean there is a lot of yeast in suspension? I agree with Steve about smelling it (without fully opening the lid or breathing into it at all). Does it smell like fruit and/or bread and/or yeast? If so, great. (I guess I mean any bread other than sourdough.)
Anyway, whether or it's ready to pitch depends on what you want to pitch it into. Of course there is the 1B cells/L/P rule of thumb, and it's pretty generally agreed that if the yeast is healthy, you can drop to 1/2 or maybe (maybe) even 1/4 of that before you start to see problems. Strain dependent of course--and I doubt many would say this strain is one of the hardier ones.
Not sure how you did the starter, so here are some ballpark numbers for how many cells you could have:
If you never shook/aerated the starter: 25 Billion cells per Liter, very depleted and unhealthy
If you shook/aerated it just once: 25 B/L, kind of depleted
If you shook/aerated 2-3X per day: 60 B/L, healthy
On a stir plate or continuously aerated: 120 B/L, healthy
Ubriaco's procedure (perhaps similar to what Cisco recommends): some incredible amount of healthy yeast, maybe as much as 150-200B/L?
So you just have to decide what pitching rate you want to try, go for it, and let us know how it turns out. If it were me, I'd try to stay above 0.5 B cells/L/P even if it meant brewing less volume or gravity--but that's just me.