Funny you should ask, I've been searching for just this issue. Try searching on here for "belgian strong" and you'll get some related threads.
I have a Belgian Golden Strong going right now, I pitched in the evening of 1/14 at 64, kept it under 67 fort the first 72 hours and then been raising the temp in the morning and night by one or two degrees each time. The goal is to get to 82 by week's end. This is to reduce over-production of fusel alcohols, esters, and phenols in the beginning of fermentation when those compounds are mainly produced and then as fermentation slows, increasing temperature to ensure high attenuation for the low FGs most Belgians call for.
I adapted this procedure from the advice given in the Brewing Network's Jamil Show in the Golden Strong episode (also followed the recipe for this batch), modifed to match my schedule of being out of town a few days here and there. In the show, it was recommended a 64-82 degree rise over a week.
This is my first time doing this, so I will let you know how it goes. Right now at 74F there is a little bit of bannana smell coming out of the airlock, but not too strong.
I'd be interested to hear other experience of using this method or other temperature scenarios for this yeast. I'm expecting a lot out of this beer and hoping to make this yeast a regular.