I think the mistake people make with T-58 is to ferment too hot. I'll ferment at 60* for the first week, then take it out of the freezer and let it fully attenuate at room temp. If you ferment it too hot it gets weird and solventy.
YMMV, but I prefer T-58 to the Duvel yeast (1388/570) in light-colored Belgians. I prefer peppery and clovey to fruity. While it works OK, I don't think it's the best for darker Belgians, so I'll use liquid strains for my dubbels and BDSs.
Not to thread hijack, but while we're on the topic of T-58 I had a few things I was wondering about. Do you adjust your pitching rate for bigger beers? For example, if you used it for a big tripel in the 1.080+ range, do you pitch 1.5 or 2 packs, or is one pack usually sufficient? Also, does it respond well to temperature adjustments in order to tweak the ester/phenol balance, or is it unforgiving once you get much higher than the low 60's? In other words, can I ferment at 58 for clove/pepper & push it to 64 for fruit, or does it get solventy above 60?