Crut's Belgian dubble bubble-yeast input

[Crut]

I will be attempting my first belgian dubble, a recipe I worked up, taking input from half a dozen recipes and ideas. ITs on my lappy at home so I can give spec right now, but I picked up a vial of WL abbey ale yeast WLP 530 at the LHBS today. Whats your opinion on this yeast? pros/cons, likes/dislikes?
Crut

[Brandt]

I have used it a few times, but not for a dubbel. Be prepared for a long lag time unless you make a big starter. I let it go at about 65 for a day or two then throw a heater belt onto it. After it heats up to 76-80 it becomes very active and has a thick krausen of a peanut butter consistency. It is unbelievably stinky too. Like stinky socks left in a horse stall. I panicked the first tiem I smelled it. Oh, and use a blowoff tube for sure.

I just let it sit on its yeast for a month or so, keeping it warm for the first 10-14 days. if it is not finishing out, then you might need to coax it a bit, but I've found that it does fine given enough time, but it doesn't like cold. Sometimes it has taken a week to drop just a couple of gravity points.

Just because I've had a few good batches with this yeast, I've decided to stick with it for all my belgian styles (not including saison). No point in learning how to use another one.

[MashGordon]

i've tried just about every belgian strain and the WLP530 is my favorite. not as harshly phenolic as WLP500 and more spicy. i start low at 64 and ramp up one degree per day to about 68-70 depending on gravity. for a 6.5% dubbel 70 will work, for stronger belgians keep the temp lower. if you don't have temp control, wing it, just don't go too hot.