adventures with White Labs 530 (advice?

hola from Medford, MA
home of the English teacher who cannot control his Belgian brews!

I made a Belgian blond, 1.062 with 2 vials of WL 530
added oxygen, yeast nutrient, and pitched at 66 at 11pm

woke up, went and taught the youth of America, returned to my 64 degree home and ALAS, the beer was at 75!

so: I put it in a metal tub, wrapped in a t-shirt with 2 inches of water
and now it's 68 and bubbling in the glass 1 per second...

how FUCT is the beer?
and why does it jump so much!?

I would not worry about 75 on a trappist style at all. Most of them let the temp free-rise to the 80s, that helps create some of those characteristic flavors. I go out of my way to keep US-05 in the 60s, and I do Belgians in the summer when my basement is 72-74 and I don't bother to try to control temps on the Belgians.

Fermenting beer creates alot of heat - it can be helpful to buy or make a temp controlled closet/refrigerator/freezer, tape a probe on your carboy or bucket and remove that variable from your brewing process. It made a big difference in my finished beer.