Be warned that some Belgian yeasts do not ferment well below 65°F.
Case in point: Last Sunday I brewed 5 gallons of 1.050 blonde, and split it into two carboys (2.5 gallons each). My goal is to make starters for a 1.080 tripel (starters that I can drink!) I added a tube of WLP500 Monastery ale (Chimay) to one, WLP575 Belgian Blend (Westmalle + Chimay + Chouffe) to the other. No starters, wort temperature at 64°F, yeast vials had same expiration date.
As of today, Thursday, the blend is fermenting nicely, but nothing out of the WLP500. Research indicates that Chimay yeast has a reputation for being sluggish at cooler temperatures.