I've got a batch of wheat bier going with this yeast right now. It's my attempt at cloning Blue Heron, a now discontinued bier made by Lazy Magnolia Brewery here in MS. It's the 2nd highest rated Krystalweizen on ratebeer, good stuff! The brewer told me they fermented it with T-58 at 80-85 degrees! WOW that's hot. Well I pitched mine Tuesday night at about 66 degrees. By the time activity had started Wed. morning the temp was at 68. I woke up at 3:00 this am (thursday) and the temp is up to 78 with crazy fermentation going on. I usually use a water bath and frozen 2-liters to control ferment temps, but am letting this one go at it's own pace. However I did move it from the bedroom to the storage room which stays around 60 degrees fairly consistently this time of year. I don't want it to go too much higher. It smells like banana bread! I think I'm gonna love the flavor, but am really worried about hot alcohols. The bier that I get my inspiration from is fantastic very fruity/banana aroma and flavor. This is the craziest thing I've done as a brewer thus far, hoping it turns out to be bierie goodness!
Schlante,
Phillip
__________________
Primary- Brown Porter
Secondary-1-gal Cherry Pomegranate Melomel
Next/Planning - Wine, Orfy's Hobgobblin, Blonde, ESB, Saison, Cascadian APA
Bottled/Drinking-1314 Wee Heavy, Motherland RIS, Melomel, Spear of Longinus Barleywine
"Perhaps wisdom for me is understanding how truely small I am, and that there is no smug self centered moment of clarity when there is so much more to learn" Anthony Bourdain
...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.
Same here. My latest batch with an OG of 1.062 stopped at 1.026... I think the low attenuation characteristics of this yeast, plus the "too high" mash I did (156, was dialing in my RIMS during its first use) conspired to give me a higher than expected FG (was supposed to be 1.019). Still in the secondary, but it tasted good during my test at transfer!
__________________ John Primary: Air | Secondary: Air | T-A-D: Fu Below (2 Below Clone) | Bottled: American Amber Ale | Planned: SNPA Clone; SMaSHed Noble Blonde (Blonde brewed w/Pilsner and SAAZ)
Same here. My latest batch with an OG of 1.062 stopped at 1.026... I think the low attenuation characteristics of this yeast, plus the "too high" mash I did (156, was dialing in my RIMS during its first use) conspired to give me a higher than expected FG (was supposed to be 1.019). Still in the secondary, but it tasted good during my test at transfer!
Come on jrfuda, you need to update the good people here. Those of us following another T-58 thread know your bier dropped to 1.021 on an expected 1.019 FG!
Just messin with ya,
Phillip
__________________
Primary- Brown Porter
Secondary-1-gal Cherry Pomegranate Melomel
Next/Planning - Wine, Orfy's Hobgobblin, Blonde, ESB, Saison, Cascadian APA
Bottled/Drinking-1314 Wee Heavy, Motherland RIS, Melomel, Spear of Longinus Barleywine
"Perhaps wisdom for me is understanding how truely small I am, and that there is no smug self centered moment of clarity when there is so much more to learn" Anthony Bourdain
Hmmmmm...T-58 is supposed to be a fairly high-attenuating yeast, and that's been my (single) experience with it. I don't have the exact numbers on me, but my Belgian-inspired rye ale went from something like 1.080 to 1.014.
Hmmmmm...T-58 is supposed to be a fairly high-attenuating yeast, and that's been my (single) experience with it. I don't have the exact numbers on me, but my Belgian-inspired rye ale went from something like 1.080 to 1.014.
So how did it turn out teacher? How was the yeast character and any idea about the fermentation specs?
Schlante,
Phillip
__________________
Primary- Brown Porter
Secondary-1-gal Cherry Pomegranate Melomel
Next/Planning - Wine, Orfy's Hobgobblin, Blonde, ESB, Saison, Cascadian APA
Bottled/Drinking-1314 Wee Heavy, Motherland RIS, Melomel, Spear of Longinus Barleywine
"Perhaps wisdom for me is understanding how truely small I am, and that there is no smug self centered moment of clarity when there is so much more to learn" Anthony Bourdain
Fermentis' spec sheet for T-58 ( http://www.fermentis.com/FO/pdf/HB/EN/Safbrew_T-58_HB.pdf ) says it has a "Final Gravity: High" which is why I stated it was a medium-to-low attenuation yeast, however, it appears teacher has had different results.
And yes, once I measured my FG properly, it turned out to be 1.021. I'm knocking the temp up a little before I dry hop to see if I can squeeze out some more points. (thanks for the reminder Phillip, I forgot I posted to this thread too).
The taste, in its still green state, when I tasted hydro sample was rather neutral. I was going for the "earthy" new belgium flavor that's in so many of their beers (versus the spicy/estery flavor in authentic belgians), which is why I went close to the bottom of fermentis' 59-75F temp range for the early part of the primary. I think, given the temp range, I could have just used US05 and got the same results and more attenuation. I have everything to make a starter (flask, stirplate) & could of used a liquid belgian strain, just didn't feel like doing it; I've actually been trying to avoid liquid strains all together and want to see what i can do with dry yeast and careful temp control. I actually think that the T-58 at 61F had a more nuetral taste than the beers I've fermented with US05, when my temp management wasn't so good. And man, can that T-58 clear up a beer. I can clearly see my better bottle's racking adapter through my 16 SRM beer, even better than I could through some lighter beers I've brewed. I hope their's enough yeast left for natural carb come bottleing time, though, since I'm using tap-a-draft bottle, I can always force carb if all the yeast has settled out (which I doubt).
I think it's good we're getting some info on T-58 use on the board for everyone to see, there's not much info out there about it... There are about 1/2 a dozen threads on the board, each with a little info... maybe they should all be merged to consolidate the info?
__________________ John Primary: Air | Secondary: Air | T-A-D: Fu Below (2 Below Clone) | Bottled: American Amber Ale | Planned: SNPA Clone; SMaSHed Noble Blonde (Blonde brewed w/Pilsner and SAAZ)
it has been a week so far and it smells pretty good. very bready smelling with small amounts of bananaish smell very faint though. havent taken a hyro reading yet so i dont know how it is tasting yet. been around the mid 60s on this one. cant wait to see how this turns out.
I'm beginning to thing I'm in the minority regarding my experiences with the flavor characteristics of this yeast... or maybe my recipe is masking it (here it is... I missed OG becuase I used to much sparge water, so batch size is closer to 6 gallons). My previous flavor comments were made based on tastings prior to dry hopping, as I'm guessing the cascade will mask a lot of the yeast characteristics.
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Fu Below
Brewer: John Fuda
Asst Brewer:
Style: Christmas/Winter Specialty Spice Beer
TYPE: All Grain
Ingredients:
------------
Amount Item Type % or IBU
8.0 oz Rice Hulls (0.0 SRM) Adjunct 3.56 %
9 lbs 4.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 65.93 %
2 lbs 4.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 16.04 %
1 lbs 2.1 oz Munich Malt - 20L (20.0 SRM) Grain 8.05 %
10.4 oz Toasted Malt (27.0 SRM) Grain 4.63 %
4.0 oz Special Roast (50.0 SRM) Grain 1.78 %
0.70 oz Magnum [12.10 %] (60 min) Hops 28.6 IBU
2.00 oz Cascade [5.40 %] (Dry Hop 7 days) Hops -
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs SafBrew Specialty Ale (DCL Yeast #T-58) Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 14.03 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 21.05 qt of water at 163.7 F 154.0 F
__________________ John Primary: Air | Secondary: Air | T-A-D: Fu Below (2 Below Clone) | Bottled: American Amber Ale | Planned: SNPA Clone; SMaSHed Noble Blonde (Blonde brewed w/Pilsner and SAAZ)
I think it's good we're getting some info on T-58 use on the board for everyone to see, there's not much info out there about it... There are about 1/2 a dozen threads on the board, each with a little info... maybe they should all be merged to consolidate the info?
I totally agree. A great number of people have fully embraced Nottingham with open arms in the past couple years(Many thanks to Orfy & Ed Wort for that) and feel similarly about US-05. To lesser degrees S-04 and Windsor have been embraced, yet much of the homebrew community roundly rejects or at the least shy away from any other dry yeasts. These yeasts are used all the time by professional breweries. One thing that hurts the lesser known or newer varieties is there are some prominent homebrewers that shy away from them... strongly shy away from them. Jamil Z. comes to mind. Honestly though I think these yeast have been also hurt by the manufacturer's poor descriptions & lack of information put forth by them.
Quote:
Originally Posted by Crazytwoknobs
Mine went below 60 and man is it peppery. Like black pepper.
I think i'm gonna dry hop it with .75oz of cascade.
This is really different from what jrfuda is saying about his bier also fermented at very low ale temps. Do tell what was the style/recipe like for this brew. Also how old is this bier?
Let's keep the info flowing on this yeast!
As for my brew I'm still a ways away from being able to offer any tasting notes of worth as mine isn't even a week old yet. I plan on checking the gravity on Thurs. which is day 9. If it's good I'm gonna cold crash it and bottle it the following Tuesday. Wheat biers are usually good young, this will be yet another test for this yeast.
Schlante,
Phillip
__________________
Primary- Brown Porter
Secondary-1-gal Cherry Pomegranate Melomel
Next/Planning - Wine, Orfy's Hobgobblin, Blonde, ESB, Saison, Cascadian APA
Bottled/Drinking-1314 Wee Heavy, Motherland RIS, Melomel, Spear of Longinus Barleywine
"Perhaps wisdom for me is understanding how truely small I am, and that there is no smug self centered moment of clarity when there is so much more to learn" Anthony Bourdain
WOW that's hot. Well I pitched mine Tuesday night at about 66 degrees. By the time activity had started Wed. morning the temp was at 68. I woke up at 3:00 this am (thursday) and the temp is up to 78 with crazy fermentation going on. I usually use a water bath and frozen 2-liters to control ferment temps, but am letting this one go at it's own pace. However I did move it from the bedroom to the storage room which stays around 60 degrees fairly consistently this time of year. I don't want it to go too much higher. It smells like banana bread! I think I'm gonna love the flavor, but am really worried about hot alcohols. The bier that I get my inspiration from is fantastic very fruity/banana aroma and flavor. This is the craziest thing I've done as a brewer thus far, hoping it turns out to be bierie goodness!
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