For the Dupont strain, I pitch at 75. Bump it to 78 within 24 hrs, bump to 80 at 48 hrs, bump to 83 at about 4 days. I let it sit at about 83 until end of week 1, then bump it to 86 for week 2, them crank it to 88-90 for week 3. I don't take any readings until the end of week 3. I've never had any problems with it sticking around 1.030 like a lot of people say it does. I did have it stick at 1.010 in my most recent batch but usually get it to about 1.004. I also usually rouse it up at least once a week after the 2nd week.
Also you can leave it on the yeast longer than most yeasts. I've had it in the primary for 4.5 weeks without problem. I do usually get it off the yeast at that point though. This particular yeast is a different animal from the other Sacc yeasts. You have to ferment it hot to get that delicious Saison flavor and aroma.
Secondary: Calypso IPA, Brett Primary Wheat Ale, Sour Wheat Ale
Aging: Berliner Wiesse, Belgian Barleywine on Bourbon French Oak, Brett Triple
On Tap: Munich Saison, Amarillo Saison on Brett B, Rye Saison on Brett B