I just finished a batch of triple. Pitched at 18 C for 2 days, moved to 24C for 7 days, transfered to secondary and finished at 28C for the last 5 days. Started at 1076 and finished at 1011. Carbonating now to 3 volumes CO2. First tastings were dry and delicious.
This was all grain, 80% pils and 20% sugar. Belgian golden strong yeast, Saaz hops. With my experience with the style attenuation is really the key. Let the temp run, and take your time with fermentation. Let it finish out for as long as you can wait.