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.
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!
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.
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.