I'd like to brew a Belgian-like IPA with lots of peppery Belgian yeast character. Two things I need advice on: 1) I've never used Belgian yeasts, so can you guys recommend some? Just based on descriptions, I was thinking maybe WLP530 or 550, but don't let that limit your own creativity; 2) I am limited to low temperatures right now (about 65-68 degF) in my apartment. I know I should probably just be patient and wait til the summer, but I want it now!
So, what do you suppose is the best compromise between temperature and pepper character?