There is no one right way to ferment with belgian ale yeast. Each belgian strain will behave differently, and behave differently in different beer styles. Give "Brew Like a Monk" a read, and you'll see what I'm saying. In fact, 3 trappist breweries use Westmalle's yeast (Wyeast 3787) in the same style (Dubble) and they have quite contrasting flavors. I was going for something like Westmalle, so I kept the temperatures low early on. My hydrometer samples had a very good belgian yeast flavor, but sort of defer to the dark candi syrup for some of the flavors.