Yeah - "Brew Like A Monk" by Stan Hieronymous is a great resource for Belgian-style brewing. I believe the most recent thinking on the topic, as MM says, is to start off at slightly lower temperatures and to let the temperature slowly rise over the course of fermentation. I'm making a Belgian this weekend using Chimay yeast. I aim to start in the high 60s, and after a couple of days let it rise to the low to mid 70s.
Bottle conditioning: Pliny the Elder clone; Tramp's Overcoat Barley Wine
Next up: Vanilla Porter