Have you gents used this yeast before? I'm so confused over this yeast. I've used WY3711, WY3787 and WY1214 and ferment low and ramp up as you state. I read (don't remember where) where this one will stall if pitched too low. I'll keep researching but will probably take your advise.
It will most likely stall (but not stop) either way, taking about 2 weeks to ferment out the rest of the way.
I like what Drew was saying about letting it free-rise and not putting too much heat to it.
A big point to that is that, if you're going to let the fermentation temp go up on its own, you cant start too high or the yeast will produce undesirable by-products.
That's why you start with a temp lower than your target temp. For most yeasts, in low to mid gravity worts (< 1.070), starting in the mid-60F's to start, you can count on about 5 deg F temp rise. This can vary with the yeast (disclaimer for Tom).
I use the temp rise but also keep it elevated with a heat belt. This is mostly because I ferment in a chest freezer - makes it pretty easy to under-shoot it.