safbrew T-58?

tranceamerica · 05-27-2009, 05:56 AM

so, I bought a pack of Safbrew T-58 from my LHBS. Described as: "A specialty ale yeast selected for its estery, somewhat peppery and spicy flavor. This yeast forms a solid sediment at the end of secondary fermentation, and is therefore widely used for bottle and cask conditioning."

I can't find any recipies that call for it - yet I'm intrigued by "peppery and spicy".

I'm thinking of making some of EdWort's House Pale Ale and seeing what it tastes like.

Anyone use this before...?

khiddy · 05-27-2009, 06:42 AM

I've asked the same question twice in the past day, and gotten no response. I picked up a pouch at my LHBS, who recommended it for use with a Kriek malt extract kit. I haven't made said batch of Kriek yet, so the packet of T-58 sits in my fridge, waiting the day that I get to use it.

I've been thinking of using it perhaps on my Minute Wheat recipe sometime soon. That recipe might could use some spice to it, to give it a bit of a harder edge than the Notty I used originally. But I'd definitely like to hear some opinions from folks who've used T-58, as well!

**944play** · 05-27-2009, 07:49 AM

Used it once in a SMaSH. Never again. Ugly, dirty phenols. However, if you like Russian River Damnation, you can probably get pretty close with T-58.

Bob · 05-27-2009, 12:29 PM

I asked about T-58 last year, and didn't hear a peep. Here's a success story to balance 944play's significant caveat emptor.

I'm drinking my Tudor Hopp'd Beere right now, fermented with T-58. I like it - quite a lot. The recipe, for three gallons, was:

3 lbs. Pale Malt
1 lb. Oat Malt
1 lb. Wheat Malt

0.75 oz Willamette - 60 min

Fermented at 60-65 (we keep our house quite cool over the winter, and the average temp in my kitchen was ~62F).

It has a very spicy, peppery note, as well as a silky mouthfeel and tangy malt.

It's important to remember that the chemicals which give the impression of pepper and clove are phenols. Granted, they can get out of hand.

I think the yeast is appropriate in my recipe. I may try it in a Witbier, just for giggles. To my palate, T58 tastes about halfway between "clean American ale yeast" and "true-blue Belgian funk".

I like it, and will use it again. But only in very carefully-considered circumstances, just as I'd use a Belgian yeast.

Bob

Helms · 05-27-2009, 02:05 PM

I've never used it personally, but Austin Homebrew and Brewing Classic Styles both recommend it for use in Belgian styles.

Brewer_Steve · 05-27-2009, 02:12 PM

Quote:

Originally Posted by tranceamerica

Anyone use this before...?

I've used it to make Wit. Have you ever tried Hoegaarden or Blue Moon?

The recipe I used was something like:

47.5% 2-row
47.5% unmalted wheat
5% oats

Zest of 3 oranges (late addition to boil)
Some corriander (late addition to boil)

I hopped it with Tettnanger.

Tonedef131 · 05-27-2009, 02:23 PM

It is a Belgian ale strain, rumored to be a powdered version of the Chimay strain.

Bob · 05-27-2009, 02:32 PM

Unfortunately, I don't think it's in the same ballpark as WLP500 or WY1214. Hell, it's not even in the same league! But that doesn't mean it's not worth a look.

It is what it is - a dry yeast that'll net you a fair example of Belgian-yeast funk.

Cheers,

Bob

khiddy · 05-27-2009, 04:17 PM

Thanks for the notes, it's great to finally get some word!

Sounds like I won't be using it for my Minute Wheat. I'll probably try to find a Kolsch yeast.

juvinious · 05-27-2009, 05:06 PM

I pitched that on BM's your Wit-ness I brewed last weekend. I guess I'll see how it turns out.