Originally Posted by jtp137
I pitch at 68 and let rise to high 70's over a week
Use mr malty for pitch rate
For oxygen i just shake it and use yeast nutriant
Keep in primary for 2 weeks and secondary month with cold crash for week
Are you using length of time to determine the transfer from primary to secondary or gravity readings? You may want to actually transfer to secondary quicker than what you are doing and then actually lager your beer at around 45-50 degrees F to get the best performance out of your yeast. Belgian yeast works very quickly and tends to excel profile-wise when given a short primary and extended lagering phase.
However... What problems are you specifically having? Belgians yeasts are usually robust enough to still produce good beer even when "mishandled." (ie - wide range of acceptable fermenting temperatures)
EDIT: I just read when you said "Over a week..." That is probably a bit lengthy and will result in a lot of funky sulphur. I assume that is the problem you are having? Shorter primary - longer secondary (lager) is what I recommend if that is the case.