Yeah, in the same book Hieronymus mentions how some brewers need to pay close attention so the internal temps don't get too high. Not usually a problem with homebrewing, fortunately, as the smaller volume allows for more heat bleed-off.
Still, it's likely a good idea to keep track of internal temps when they can swing so much. If it does nothing else, at least it gives you a good idea of how the yeast behaves at different temps and in different worts (if you use it more than once). Gaining familiarity with a yeast is, I think, really important to brewing great Belgians.