In general for Belgian yeast I like to control the fermentation for the first few days or so and then let it warm. For my latest strong golden with WLP530, I pitched at 64, set the controller to 68 for 2 days, and then let it free rise up to 75 or so after that. In the summer when it’s hot I might keep using the temperature controller and limit the rise to 2 degrees a day or so.