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Old 01-30-2013, 03:52 PM   #41
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I'm only reporting unsubstantiated rumors, but I heard at LHBS that T-58 and Belle Saison are progeny of the same strain, reported to be the strain from Saison DuPonte.

Again, not evidence, but repeated rumors from a very smart guy who works at LHBS.

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Old 01-30-2013, 04:22 PM   #42
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Quote:
Originally Posted by duckmanco View Post
Not at all....

5.5 gal
1.040-1.043OG
85% effic (my efficiency is through the roof on low gravity beers, so keep % the same but adjust for your system. Also, I brew for 5.5 post boil.)
FG 1.003 (wasn't looking for this, but oh well)

4.5lb Belgian Pils
2.75 Vienna
12 oz Torrified wheat
Mash @ 150
60 min boil

.25 oz zythos @ 60"
.5 oz zythos @ 10"
2 oz zythos at 2"

I'd ferment warmer but still pitch cool (63-65) and probably let it free rise to 72 and either hold there or let it free rise completely with no temp control -> all depends on how much yeast derived character you want. The zythos, believe it or not plays. That hop to me, comes off with a lemon line sprite like character and then drops off into an herbal note. Another poster on here, bierhaus15 recommended I try zythos in a hoppy saison and the way this beer is tasting right now, I think he was right.
Nice and thanks.

Imma going to give this a try. I wonder how well it would work if I cooled to 62, pitched, gave it 48 hours at 60 ambient and then moved into my office where it's 72-75 most of the time?

Also, I've never used Zythos hops, they do sound good tho.

Rick
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Old 01-30-2013, 10:29 PM   #43
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^^^ if it were my batch I'd do one of the following based on your ferment temp options:

1. More yeast derived flavors - I'd pitch at 62-63 and put it in your 60 ambient spot for 24 hours then move to your office where it's 72 and let it rip

2. Less funk - pitch at 62 and keep it in your 60 ambient spot, but even then the thermal activity of fermentation will bump the temp north of 60f. Most say 5-8 degrees warmer, so you'd likely at some point in the ferment hit 70-75 anyway.

Either way I bet you'd get great results. I'd pick option 1 as my beer is pretty clean. Also, although the Zythos are great in this recipe, if you'd prefer to keep it traditional, then you could certainly go with the typical Goldings (EKG or styrian) or Saaz. I'm trying to kill off a lb. of Zythos, so for me it was worth the try.

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Old 01-31-2013, 03:43 AM   #44
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Duckman, I think I'll give option #1 a try first. I really like the saisons that have that yeasty orange taste, I think you have to get into the 80's to get that.

I'm still thinking about hops the French hop sounds nice along with some styrians. We'll see.

Rick

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Old 02-02-2013, 12:34 AM   #45
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If I may interject.....I have been a long time user of Danstar I have used all of their yeasts(execpt the lager) I have used them with and with out making starters and never used more than 1 pack in any brew even my moneter 14% Imperial Milk Stout. I see no reason to buy 2 packs of this yeast I just purchased 3 packs of the saison yeast for evaluation. I have done the same for all of the danstar yeasts. I will make 3 5 gallon beers(same grain bill or extract) I will pitch dry yeast in one the rehydrated yeast in the next and last I will make a starter. I keep notes on fermentation progression. With the others time seems to be the only factor the starters worked to fg much faster. There has been only a minor diffrence in flavors and aromas between all 3 methods. I beleive the diffrences would not be noticible to the average person. I will proceed with my evaluations asap and report back when done.
All 3 batches are done bottled and carbonated.
I used only one package each for 2 batches and the third got a good healthy starter. The 2 batches started and finished at the same time about 5 days I let it go to 10 days then placed in a secondary. The starter batch had airlock activity in about an hour and the batch was done in 2 days. The starter batch finished at 1.002 the other batches finished at 1.004 all batches had an og of 1.054. The flavor from the starter batch is slightly higher in spicey and estery flavors, to me but 3 of my friends could not tell the diffrence in any of them. I like this yeast and will be using it as a replacement for liquid yeast for my belgian brews.
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Old 02-11-2013, 12:50 PM   #46
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so what temperature is the best for this yeast?

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Old 02-15-2013, 02:10 PM   #47
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IMO I think 70* is just fine some folks I have read let the beer heat up and get more activity at around 80*

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Old 02-19-2013, 07:19 PM   #48
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Default can you comment about the rumors of this being the same as T58?

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IMO I think 70* is just fine some folks I have read let the beer heat up and get more activity at around 80*
can you comment about the rumors of this being the same as T58?
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Old 02-20-2013, 03:25 AM   #49
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I have used t-58 and it hasn't attenuated that high for me (which is fine--I mashed accordingly). My friend used Belle in an extract Belgian IPA (with some simple sugar) and it dropped down to 1.002. I don't think T-58 would do that, but I have very limited experience.

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Old 02-25-2013, 02:43 PM   #50
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So in the end, was 1 pack of the yeast fine?
I used this yeast to brew a Belgian Pale Ale yesterday, and I got to reading today that 2 packets are needed (per the packet). OG=1.052

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