I've never used WLP650 BRETTANOMYCES BRUXELLENSIS but I have used WLP644 BRETTANOMYCES BRUXELLENSIS TROIS in a couple of Saisons. I'm not sure how much of this translates between 644 and 650, but based on my experience WLP644 can handle really warm ferm temps. In both of mine I started them out at 72F and ramped up to 85F on one, and 80F on the other. Both fermentations were dominated by tropical fruit aromas. The first one was brewed back in June 2012 and has developed some great brett character but the tropical fruit flavors and aromas are really subtle now. Even at 85F I never got any fusel alcohols and in fact the first one scored a 39/43 in competition when it was only two months old. I've heard some people say the brett character is much more reserved when fermented at cooler temps.