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Old 03-06-2012, 03:20 PM   #1
jpc8015
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Default Safbre T-58

Anybody ever used the Safbrew T-58 dry yeast? It is described as a European style yeast good for dunkelweissen and German style wheat beers.

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Old 03-06-2012, 03:32 PM   #2
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T58 is closer in flavor profile to the Belgian strains. Are you sure you aren't thinking of WB06?

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Old 03-06-2012, 03:48 PM   #3
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This is the one I am looking at. It comes with the dunkelweissen kit the morebeer.com offers. I was thinking of using it for a hefeweissen.

http://morebeer.com/view_product/164...rew_T-58_115_g

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Old 03-06-2012, 03:50 PM   #4
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It is a little spicy, peppery. It is also very quick. I like it.

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Old 03-06-2012, 03:54 PM   #5
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Was awesome in a red ale,Took off like a rocket,i am planning some Saison beers with this yeast, plus I think it is a good price .

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Old 03-06-2012, 04:00 PM   #6
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Quote:
Originally Posted by onthekeg View Post
It is a little spicy, peppery. It is also very quick. I like it.
So could I be bottling a medium OG beer, say 1.05, in about ten days?
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Old 03-06-2012, 04:06 PM   #7
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Quote:
Originally Posted by jpc8015 View Post
So could I be bottling a medium OG beer, say 1.05, in about ten days?
Yes you could. I usually keep it about 63 deg and it will knock down the gravity in 2 days, then give it awhile to clean up after itself.
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Old 03-07-2012, 12:44 PM   #8
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I am using this at the moment with a brown belgian ale. OG was around 1.040 before I added sugar and it was down to 1.015ish overnight. Added 1kg of golden syrup on Day 2 and it's now down to around 1.010 on Day 3 and still bubbling away. Fermented on the low end (but I did pitch the yeast while the wort was on the warm side). While the wort was cooling I rehydrated the yeast in a cup of wort and water. Smelled delicious and was bubbling furiously when I pitched it. I reckon I will be using this again.

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Old 03-07-2012, 01:03 PM   #9
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I just used it on Saturday in a Clementine Wit that I made and it bubbled like crazy at 58 degrees for two days and has now stopped. It smells great, but I am going to force myself to wait until this Saturday to take a gravity sample.

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Old 03-07-2012, 03:03 PM   #10
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I love this yeast and make a mean trippel with it.

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