Safbrew T-58 - Page 7

deathtomacro · 01-06-2011, 05:34 PM

Quote:

Originally Posted by beerchemist

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.

Going to try to do this for the one I'm brewing tomorrow. Like BBQ "Low and slow" heh.

Teacher · 01-06-2011, 06:29 PM

I absolutely agree about this yeast's attenuation. Just try to stop it! It sometimes takes a while for me to finish up, but it chews through pretty well.

lalnx · 01-07-2011, 12:47 PM

I did a 3 gallon Golden Strong Ale, all 2 row, mashed @154, sg 1.071, fermented @ 70deg, ripped for 3 days, then I added 1 lb inverted sugar for an additional .015 points, 3 days after that I had 1.010.

That puts this @ 10% ABV. Sample; nice fruit, and a little spice, some banana, and of course boozy at this point. I had a corriander addition in this, that I think played very well. This yeast was a few ounces that I had saved from a very tasty belgian white yeast cake from a couple weeks earlier. T-58 is a nice yeast when you want some estery character, and to do its thing in 6 days flat, you gotta like that. This is going to be a tough beer to let sit for a couple months!

**jeffmeh** · 07-22-2011, 06:03 PM

I have what is basically a Belgian Amber fermenting now in the low 60's. Fermentation started within hours (pitched at night, and was bubbling away by 6am next morning). I'm going to keep the fermentation temp low for this one.

Here's the recipe:

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Bald Ledge Belgian Ale
Brewer: Big Slap Brewing Co.
Asst Brewer:
Style: Belgian Specialty Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Size: 7.63 gal
Estimated OG: 1.054 SG
Estimated Color: 16.4 SRM
Estimated IBU: 31.4 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 84.51 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 4.69 %
0.50 lb Munich Malt - 10L (10.0 SRM) Grain 4.69 %
0.50 lb Special B Malt (180.0 SRM) Grain 4.69 %
0.15 lb Acid Malt (3.0 SRM) Grain 1.41 %
1.00 oz Northern Brewer [8.50 %] (60 min) Hops 30.2 IBU
1.00 oz Saaz [4.00 %] (2 min) Hops 1.2 IBU
1.00 tsp Irish Moss (Boil 10.0 min) Misc
3.00 gm Epsom Salt (MgSO4) (Mash 60.0 min) Misc
8.00 gm Calcium Chloride (Mash 60.0 min) Misc
1 Pkgs SafBrew Specialty Ale (DCL Yeast #T-58) Yeast-Ale

Mash Schedule: No-Sparge, Medium Body, Mash-Out
Total Grain Weight: 10.65 lb
----------------------------
No-Sparge, Medium Body, Mash-Out
Step Time Name Description Step Temp
60 min Mash In Add 34.15 qt of water at 156.5 F 152.0 F
10 min Mash Out Add 0.00 qt of water at 168.0 F 168.0 F

Notes:
------
No-Chill Hop Adjustment:
1 oz. Northern Brewer -40
1 oz. Saaz Dry Hop

**Mudflap** · 07-29-2011, 07:55 PM

I'm giving this yeast a go this weekend on a Belgian Honey Blonde. I usually use liquid for most of my beers but was unable to do a starter this week and I got a packet of this for free, so here goes. I read some other threads on T-58 that left a lot to be desired for any true Belgian-y characteristics, so I'm glad to see in this thread that you guys are having better results. My plan is to pitch at 68deg and let fermentation get up into the 70s but finish no higher than 75. I wanna see what this yeast can do. I will post along the process.

rexbanner · 09-22-2011, 01:24 AM

I used it on a Belgian pale ale that is one month old today, and not totally carbed yet. Here's the recipe:

10 lbs pils
.75 lb caramunich
.125 lb victory
1.5 oz EKG @ 60
1 oz saaz @ 5
a tiny bit of homegrown cascade at flameout for kicks

Mash at 151, ferment at 66

Tasted it today...it's great. To me T-58 tastes quite distinctly Belgian, but somewhere in the middle of the liquid Belgian strains. It's kind of funky, not really fruity, not really phenolic, and not really biting. I like it. It's got presence, but it's not in your face.

My next test for t-58 will be a Belgian stout. Here's the recipe:

11 lbs pils
1 lb roasted barley
.5 lb chocolate
.5 lb special b
2 oz EKG @ 60

nate_ive · 12-14-2011, 01:47 AM

I'm using T-58 on a hybrid sour beer(acid malt and pils malt). The yeast hasn't flocculated yet, but it has only been fermenting for 10 days. OG was 1.062, FG is 1.022. It has really good flavor -- light spicy pepper, banana, and hand of buddha zest. I pretty impressed with the yeast flavor, it works very well with the sour from the malt. I'm "dry zesting" with an oz of hand of buddha zest for a couple weeks. I pitched at 65F and let it raise up to 72 in it own.

**Franc103** · 02-14-2012, 08:21 PM

I'm planning a partial mash rye beer with T-58...I'd love feedback from those who've tried T-58.

1.045 OG
25 IBU
.59 BU:GU

4 lbs Briess Pilsen XL-DME
2 lbs Rye Malt
1 lb Flaked Rye

1 oz Palisade @30
.5 oz Palisade @15
.5 oz Palisade @5

T-58 @ 64 until FG reached

Thoughts?

bighorn_brew · 02-15-2012, 12:17 AM

I am drinking a wit style beer with little to no peppery flavor, mostly just some familiar banana/clove flavor. I poured 4 gallons of this in about two weeks, going to be making another with this yeast soon.....

sagnew440 · 02-15-2012, 12:35 AM

I use t-58 for my wit, ferment at 58-59deg. Always turns out great. I get some peppery flavor that low, and not as much banana.