The last Quad I did I followed a temp schedule recommended by someone who had successfully brewed Westy/Sint Bernardus clones. Start at ~64* F and let free rise to ~82* F or so. I feared fusels, banana, bubblegum, etc. but I went with it (but only reached 76* F) and it is probably the cleanest big Belgian I've ever made (but just going from a sample at racking). Surprisingly not hot and no noticable fusels. I've gotten fusels keeping it below 68* F for the entire ferment. This was 3787.
Some Belgian yeasts seem to be more finicky/difficult to get right. I've not had much luck with Chimay yeast and much better luck with 3787. The others I've only used once or twice but I did like the Rochefort yeast (WLP540/WY1762).