Tripel and fermentation temperature

[bike2brew]

My next beer in the pipeline is a Belgian Tripel based on the Northern brewer extract kit. It calls for 6.15 lbs of lME and 1 lb Belgian Candi and is said to start out @ 1.076/5 gal batch. I plan to split this between my 2 3.5 gallon fermenters and use BE 256 yeast pitched @ 23 gms/ea fermenter. I have historically fermented my IPA's @ ~ 64/65 with good success. I read somewhere, perhaps here that Belgians need to star high and run a little in the 70's before dialing them back let them finish in the 60's somewhere. Likewise, I read that the higher temperature is good for bring out the esters in the yeast, and lower temperatures encourage phenolics. I would like some ideas about how to approach this brew. Thanks.

 

[The Brew Mentor]

Starting high and finishing low is a recipe for a stalled ferment.
I'd start and hold around 65° for a couple of days and then let it free rise up to the low 70's, then hold it there for a week or so before crashing.
My2cents

 

[Sandy Feet]

The opposite. Start low. Read directions on the yeast for the temps it likes

 

[bike2brew]

Thanks