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I've had good results with W-06; fermented at 64, cold crashed, and secondary for two weeks. Some clove, little banana flavor. I'd say it's a more traditional Heffe. I have not had great luck with T-58, fermented too high and yielded some sulfur flavors, but I've been told it is more Belgian...

I've had excellent results adding my dry hop addition at the end of primary fermentation, between 24 and 48 hours before moving the beer into secondary. The activity helps mix the hops around well, and then moving to secondary avoids letting the hops sit too long.

Feel free to divert, there is nothing that says you need to use any of the same hops. That said, Cascade and Centennial make for good canidates. Are you planning on racking to a secondary?

Cold crashing will not hurt your yeast. I regularly cold crash, recover the yeast and immediately repitch with excellent results.