T-58 update time. I brewed a small batch parti-gyle and pitched T-58 slurry into the bigger bier. Fermented this bier at 64-68 F. This was a 1.093 OG brown ale with a basic grain bill IIRC of Marris Otter, Crystal, Pale Choc., Choc., & flaked wheat. Bittering & flavor hop additions were Willamette. At less than 2 months old this bier is SUPER good, super smooth. WOW I'm just blown away. Best I can describe it is that it taste like 1/3 Chimay & 2/3 Am. Brown ale. It's got a mild fruitiness with an even milder spice, sort of British in character. Maybe with a sample in front of me I could describe it better but this'll have to do.
Schlante,
Phillip
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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
I just made a house recipe for a Wit with T-58 a guy gave me as an upgrade. Though he didn't note which yeast he was going to give me if he didn't upgrade me so I am just running with it. What the hay, right? What could be the harm in having an extra unique strain around.
Wirror Bittering hops
Wheat Spray Extract - 4Lbs
Belgian Light Candi sugar - 1lb
Granulated white sugar - 2 cups - because I wanted to experiment
Bitter orange peel - .5 oz @ last 5 min
Crushed Coriander - .5 oz @ last 5 min
I made a 5 gal batch and the OG is at 1.055 now. I rehydrated the T-58 in 2 cups of water and pitched it into the wort while mixing slowly. We'll see how she turns out. I'm going to try to maintain the fermenting temps @ 68*F for this round.
I can't wait to see how it goes!
Edit.
Whao this yeast produces the most pure white krousen I've ever seen! It's so fluffy and large while being ghost white too! I'm pretty sure it's not only due to the ingredients, but as a result of the strain's coloration or secondary metabolite. Also to mention fermentation activity showed through the airlock within 8 hour of pitching!
Wanted to throw out that I have another batch fermenting with this yeast, this time it's more Belgianesque. Basically a Belg. Pale Ale with 1 oz. fresh orange peel & 8 oz. homemade candi sugar added at 10 mins till end of boil.
Important thing is that I'm doing an open fermentation, I left the lid off for about 36 hours, basically high krauzen. I also top cropped the yeast during that time. Should be interesting & I'll update when tasting at kegging.
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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
I'm getting ready to bottle my belgian wit that i used t-58 on. I've heard other people saying it would make a good hefe yeast. This yeast is definetly belgian(nothing like a hefe yeast IMO). Fermented low around 62 for a week, then it seemed to poop out. Started giving the fermenter a gentle swirl a couple of times a day and it started back up. O.G. 1.052 F.G. 1.010. This batch aint gonna last long.
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High Class White Trash Brewery
Whispering Eye Meadery
Will use T-58 for a basic Wheat next week. I'm brewing this for my girlfriend, and I want some subtle esters instead of just crazy clean attenuation that US-05 would give me. She loves the Canadian Belgian inspired White Beers, not so much the original Witbiers. Basically, I want something refreshing, citrusy and malty without coriander.
How high should I ferment if I want to avoid clove ? Banana and bubblegum would be fine in small quantities as they fade over time, but I still need for this to be ready in two months tops. I was thinking about starting at 68-70 and trying to keep it there.
I fermented around 62 and didn't get any clove. The lower you go the spicier it gets(so i've read). I really doubt you will get any clove out of this yeast(At least not like wlp300). I'd say starting around the 66-68 and letting it ramp up gradually should get you the bubblegum/banana your looking for.
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High Class White Trash Brewery
Whispering Eye Meadery
It was mashed at 153 for 60 minutes and sparged in 170F for 15 (following Deathbrewer's partial mash method on HBT)
OG. - 1.051 (lost a few from topping off too much.)
I re-hydrated and pitched two sachets of T-58 into a pretty well aerated wort (lot of sloshing back and forth for about five minutes, before pitching). Wort temp was about 64F. 2.5 hours later I had fermentation action!
The temp had risen to about 68F and I let it do it's thing over night. The next morning I decided to put the brew belt on the bucket and that brought the temperature up to about 78F-80F (according to the fermometer) So, maybe a 85F inside temp? I left the brew belt on for four or five more days and then took it off and let it sit in the primary for seven more.
I usually usually keep the beer in the fermenter for a full three weeks, but decided to go ahead and rack it to the keg. FG. - 1.012
At day three of force carbin', I pulled off a few pints (first few sucked from pulling up what had fell out, bitter and somewhat bland). My wife and I had a couple the next night and it was really, really tasty! Nice subtle pepper, semi-spicy and a little fruity in the taste. More malty in the aroma and a little dank. This is an extremely interesting beer! Like a belgian pale/hefe hybrid.
This yeast is a beast--it'll do most of the work for you.
Only other factors are doing a longer mash and mashing at a lower temperature (<150 F). On one of the earlier batches of that beer, I ended up at 1.004, and I think that was a 90 min mash at 145.
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