I'm a fan of low and slow, especially for big beers. There is a lot of flavor in there already in a big beer like a BW. Hi temp fermentation
amplifies fusel production when warm early in the ferment. Towards the end, I like warming it up. Think of it as like a diacetyl rest, even for an ale. The yeast are reinvigorated and they will clean up after themselves much more thoroughly.
my .02.
