I thought about just asking Denny directly via PM, but I thought someone else may benefit from the answer, so...
Denny: My next brew is going to be a Russian Imperial Stout fermented with Wyeast 1450 (reportedly your favorite). I am wondering what fermentation temperature profile you would recommend.
What temperature to pitch and ferment at? Do you ramp the temp up toward the end of fermentation? If so, when and how much. How long is typical for this to be in the primary on the yeast?