yesterday was one week and i took a hydro reading and it was at 1.018 the og was 1.048. tasted pretty dang good. had some differnt flavors. some i cant really put my finger on but i did taste a little bit of spicy flavor. so far i really like this yeast its different. cant wait to see how it is when it is carbed and conditioned. oh and there is still a good size yeast "colony" thing on the top but i am hopin it drops out within the next week.
I have done a few beers with T-58 and its rival T-33, both are good to 11%
I find that it is for Belgian beers, the 58 really leaves alot behind that cannot be masked.
Great for a tripple, I kept one bottled for over a year and it was amazing, the banana will mellow off after 6 months, but really both the 58 and 33 need at least 6 months to show off its true colors, which will give you a sweet luscious high gravity Belgian style that will rival any Trappist labeled beer. I cannot imagine what it would be like in a wheat beer, the yeast will dominate the beer completely.
For this yeast I recommend primary at higher temps (70°f) as told in 'Brew like a Monk' I think some also say over 80° also, but in the early stages ( first 3 months) this beer will be real hot in alcohol , which is why i say you need 6 months at least to let that mellow out.
I just got on the Nottingham and Windsor bandwagen, but so far I am unimpressed.
I think the Safbrew company has a product that is well enough that I never buy liquid yeast anymore. I have a great tripple recipe if anyones interest. with the T-58 of course! Joe
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?
I was trying for a dark american ale, but I fudged it a bit. There's a bit of chocolate flavor and a nice cascade kick. OG 1.073, didn't take a FG.
If you'd like, I could bring you a bottle. I go between the west suburbs and hyde park every weekend.
I used this in a belgian blonde. Fermentation took off in about 2-3 hours! Temp was 58F and was done rather quickly, in about 4 days there was no bubbling. Primary 2 weeks, secondary 2 weeks, bottled 3 weeks and the beer tastes very good. A little peppery and does have some banana flavors.
I used this in a belgian blonde. Fermentation took off in about 2-3 hours! Temp was 58F and was done rather quickly, in about 4 days there was no bubbling. Primary 2 weeks, secondary 2 weeks, bottled 3 weeks and the beer tastes very good. A little peppery and does have some banana flavors.
I used it a while back in a Belgian as well. I had a couple of bottles left that are about a year old now and this yeast really shines through. For a dry yeast, its great.
__________________
"All other nations are drinking Ray Charles beer and we are drinking Barry Manilow."
OK I'm drinking my first bottle of brew using this yeast now and I have to say that I'm pleasantly surprised. I can't put my finger on the exact flavor, and my recipe was a little weird, but right now I'm getting banana and fruity a lot more than any spice. There's is a hint of spice but nothing that I would call "black pepper."
Its not a great beer, and its not really anything I could put a style on, but its not bad at all.
My FG is going to be below 1.021 after all. Dry hopping on Satruday night restarted fermentation, so it must've been stuck. At first I thought it was just the typical release of disolved CO2 and other things that usually happen when dry hopping, but there's some serious primary-like fermentation going on now. I can watch individual hop peices being stirred by the active fermentation (track them as they move from the top-bottom-top of the BB in a constant flow, at a rather rapid pace). I drew a few drops out last night to give it a taste and it's got a lot going on now. In addition to the aroma from 2 oz of cascade added during the dry hop, I could defineately detect the peppery and estery characters. I had ramped the temp from 61F at the start of primary to 75F just before I transferred to secondary. It's been sitting at 70F since i dry hopped, and the restarted fermentation has held it steady there. I hope it finishes in the next couple of days, becuase I was only wanting to do a 7-10 day dry hop. I hope the gravity stabalizes by Friday so I can crash cool Friday night and bottle on Sunday. I will not be suprised if FG now gets to 1.009, since I undershot my OG by .010 (got 1.062 with a target of 1.072 since I over sparged a bit and got over 6 gallons post-boil)... since my OG was .010 short, then I suppose my target FG of 1.019 should be .010 lower as well, hence the 1.009. Guess I'll see. I hope it doesn't end up being too dry, and therefore over-hopped. Time will tell. I'll have to post a tasting update when I get to bottle.
__________________ 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)
Okay so, I recently concocted a pseudo Belgian Imperial Strawberry Blonde Ale. Marris Otter, and 5 pounds of Amber Invert Candi Syrup = 30% of fermentables. OG 1.110. Hops were EKG and Fuggles at FWH, and 15 minutes. With 3 ounces of "NW Oklahoma Goldings" leaf in a hop back.
I had "growed up" the dregs of a Rochefort 6 to produce nearly a pint of flocculated slurry and pitched that but, after 36 hours of no signs of krauesen I opted top fortify the beer with a sachet of T-58.
The R6 dreg were pitched at 60*F and the ferm cabinet was set to not drop below 75*F. After 36 hours I pitched the T-58 and watched the temps rise to 80*F actual ferm temp.
That beer was brewn nearly a month ago. the yeast chewed the OG down to 1.005 within 3 day. I held the temp for another 2 days after which I dropped the beer temp (liquid temp) down to 27*F until it became slushy and then raised the temp back to 34*F and held it there for nearly 3 weeks.
The beer is in keg now conditioning and prime carbonating. I made sure to get a good slug of the cake into the keg for carbonation. I'll let the keg condition at room temp for 4 weeks and then plunk it into the keezer under gas for another 3 weeks.
The beer at transfer was AMAZING! Pepper, Clove, hint of Bannana, and the floral notes of the hops. It wasn't very cohesive at transfer but was very promising.
...the yeast chewed the OG down to 1.005 within 3 day...
Wow, that'll be some "knock your socks off" stuff! 12.47% ABV!!! Defineately deserves the Imperial moniker!
__________________ 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)
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