Belgian Tripel

[Tiber_Brew]

T-58 is supposed to be a good bottling yeast. I've never used it. You need to be careful which yeast you use. Higher attenuating yeasts might over-carb the beer by eating some of the sugars that primary yeast could not handle. Champage yeast is a good yeast to use as it only consumes simple sugars (priming sugar) and will notwork on the more complex sugars.

In order to be at any risk of over carbing, you would have to use a yeast that's more attenuative than the Trappist strain you used in the primary. Priming with any neutral American ale strain is fine, and the beer will still taste and carbonate like you want.

TB