Once you have boiled the wort and cooled it, it is time for fermentation. Brut IPA is a pale ale to IPA-strength ale, so the fermentation should not present an enormous challenge. All the usual advice — pitch an adequate amount of yeast, aerate well, and hold your fermentation temperature steady — should be heeded. However, there are two additional considerations — attenuation and yeast nutrition.
If you have gone to the trouble of making a highly fermentable wort, you will want to accentuate this by selecting a yeast strain with a high degree of attenuation. You don’t need to consider only the best attenuators, but at a minimum you should pick a yeast whose attenuation is better than average. The usual “Chico” strain — Wyeast 1056, White Labs WLP001, Safale US-05, and others — used in many American IPAs is a good choice. Another good choice is Wyeast 3787 (Trappist High Gravity) or White Labs WLP530 (Abbey Ale). Although this is a Belgian strain, its character varies with the pitching rate. At higher rates, it becomes progressively cleaner. In addition, this strain (reputedly the Westmalle strain) is often used in fermenting tripels — beers with a lot of glucose in the wort. If you pitch at a rate 1.25–1.5 times the optimal, and ferment in the low end of the strain’s fermentation range, the beer will not have a “Belgian” fermentation character. Danstar Nottingham dried ale yeast, which is a strong attenuator and relatively neutral, is also a good candidate. Realistically, any ale yeast strain with better than average attenuation and without a strong fermentation character is a candidate to ferment a brut IPA.