Safbrew T-58

loganb · 01-30-2010, 10:23 PM

what all should i expect from this yeast besides somewhat peppery and spicy flavor? just ordered some stuff from BMW and wanted to try a differnt yeast. i am makin a batch with 2-row amarillo and t-58. thanks

mgo737 · 01-31-2010, 12:38 AM

I brewed once with it and got lots of banana and bubble gum without any spice. Not what I was expecting but perhaps it was due to some other variable. I am curious as to your experience, please keep updated...

BA_from_GA · 01-31-2010, 12:51 AM

used it in a belgian wit about a year ago. some serious bubble gum aroma from the primary, ended up with a very subtle bubble gum presence after bottling, but it faded over time very nicely. not sure on the banana, had some coriander and bitter orange in the recipe, so that was the only real fruity taste i got.

Crazytwoknobs · 01-31-2010, 12:59 AM

I've got three gallons of 1.080 craziness going with it. It's been below 64f for a few months, and I plan on letting it sit for a few more months.

I only know what the website says, and I don't think it's been available for too long OR too popular, so hopefully someone with more experience with this yeast will post here.

Good luck!

loganb · 01-31-2010, 12:56 PM

i should be brewing this weekend so i will let yall know the out come. i just hope it warms up by this weekend. the one thing i hate about central texas is the weather cant make up it mind. last week it was 72F and beautiful and now it is like 30F and sucks. cant wait to move to hawaii going to be a huge change. so this brew is to you central texas.

BackAlleyBrewingCo · 01-31-2010, 03:05 PM

FWIW, I've brewed a Tripel and a Strong Golden with this yeast. The Tripel was fermented in the low 60's and came out tasting good. The Strong fermented in the high 60's/low 70's and came out with strong banana flavors; thankfully it's faded over the last few months.

loganb · 01-31-2010, 03:28 PM

ToledoDave nice to know i was goin to try and ferment this in the mid 60s. most of my batches stay around 65 in my brew closet but during the violent fermentation i get with some yeast i have to use the wet t-shirt method

Crazytwoknobs · 02-07-2010, 12:36 AM

I started off in the low 60's in november, and by last week it was in the high-mid 50's. I kegged it last week, and now it's got this great spiciness.

I'm totally going to use this yeast again.

loganb · 02-07-2010, 01:49 PM

update i brewed this yesterday and pitched around 2pm at about 68F went to get some new furniture and got home about 630pm and it was already goin like crazy temp on the outside of fermenter said 72F room temp said 65F and took an inside temp and it said 70F. i used amarillo hop for this one FWH and a ten min addition only hope it goes well with the "spicy" flavor of the yeast. smells awsome. preboil og was 1.035 post was 1.049 so i hit all my numbers good. had 2 set back with this one while brew though. first when i doughed in i freakin dropped my thermometer in the mash and that to fish it out. not fun at all. and then the only time i dont use rice hulls i get a stuck sparge! but i got it taken care of and the funny thing is all i used was American 2-row. but i will let you know how this turns out in a few more weeks.

**ghpeel** · 02-07-2010, 06:27 PM

Bottled a Belgian Amber I made with this yeast just a few days ago. I'll post back once it's carbed and sampled. At bottling it had a weird funky, sweet-and-spice flavor that reminded me of Hefe at little, but not exactly.

Also, my beer went from 1.063 to 1.018 and wouldn't go lower. Had almost a pound of unrefined sugar in the recipe, so I thought it would go lower.