Those are all great tips from Gordon. People should print that list out IMO.
1. Most Belgian beers are drier than you expect. Mash for attenuation and use sugar. Don't be afraid to step mash or use up to 20% sugar.
I agree. Mash lower (148 F) and longer (90 minutes) than you might for other beers. I'm assuming you're doing AG (not extract).
Toss in a little wheat malt to retain some body (proteins), while the enzymes break up all the starches into sugars.
Give the yeast time to chew up all the sugars, and leave it on the primary yeast cake.
I add the cane sugar a week later (in the fermentor)--I think of it as "dessert" for the yeasties.
Also, like GS says, start (and stay) at low temps (i.e., 64F) and keep it there until you're more than 75% done with fermentation.
I then let it rise to 68F, maybe even 72F at the very end to help it get more attenuated. I really don't like fusels, either.