Belgian IPA yeast

I have used the T-58 in a couple pale ales. Although the beer was good I have since switched to the Danstar Abbey yeast. I get a better ester profile from this yeast. As for hops I think any hops you like the flavor of will go with Belgian yeast strains. Take care.

 

Never used t-58, but have an IPA on right now with WLP540 that came out super phenolic and is straight awesome.

 

I've used WLP550 and it came out really nice. lot of belgian esters and the hops still shine through. Temperature is obviously a major factor with these yeasts

 

The NZ hops work well. Fruity / citrus American hops work well. Euro hops work well. I like to mix a fruity or citrus hop with a spicy or herbal hop for BIPA, which is something I don't do for AIPA. I try not to make dank BIPAs.

 

I like to use a less expressive saison yeast (3711, belle saison, MJ 27) with the NZ hops that have noble backgrounds (Pacifica/Motueka), American noblish hops(Crystal/sterling), and/or some Amarillo. Maltbill is golden promise as base, some wheat or rye malt for 10-15%, and a touch (~2%) of lighter crystal. Mash high, heavy dry hop

 

I would use one of the cleaner strains. WLP510, WLP515, or WLP550/WY3522 would be my first choices. I would keep the temp low to avoid an overly estery or phenolic profile that could clash with the hops. However if you're planning to use Noble hops an estery yeast will clash less than if you are planning to use American or Southern Hemisphere hops

 

I love using 3711 for Belgian IPAs.