How would you ferment this Belgian?

[Troubs]

I'm going to be brewing this AHS Belgium Noel this weekend. Its the extract version and I'll be using the White Labs Golden Belgian Ale #570. I'm currently making a 2L starter on my stir plate.

So my question is: What temps would you ferment this at? Should I start out in the lower sixties and ramp it up as it ferments or should I just leave it?

 

[Suthrncomfrt1884]

I've never used that yeast before, but this is what I do for my belgians...

I usually cool my wort down to 64 degrees before pitching. I then ferment at 64-65F for a week. After that I raise the temp by 1 degree every other day until I hit 72F. I then hold it at 72 for about 3-4 weeks and keg/bottle. Some people go higher than that into the low 80's, but I think it puts off too many esters. I prefer mine a little cleaner than most.

The WL yeast you're using says it's good at 66F, so it would probably be fine a few degrees lower. Again, I've never used it, so I'm not sure how finicky the yeast can be.

 

[Troubs]

Anyone ever use this yeast before? How'd it work out?