All Belgian yeasts act differently. Even the identical strain will act differently. Don't approach them with a one-size-fits-all attitude. Let each yeast do what it wants to do. Let it work until it's done. Let the temperature rise without trying to constrain it. Leave it in the primary until it's done, rousing if necessary.
Give it a good environment (nutrients, oxygen, temperature) and you'll reduce the variability, but there still will be some idiosyncrasies with each. If you try to bend it to your will, it will punish you.