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**Franc103** · 07-15-2012, 07:38 PM

Quote:

Originally Posted by Franc103

I'm planning a partial mash rye beer with 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

Just an update that this beer was quite good. Yeast stalled for a couple days around 1.020, but finished below 1.010.

Very fruity, a little spicy, and not excessively "Belgiany."

A great summer beer, though next time I would go with Perle or Saaz for hopping.

**cscade** · 07-16-2012, 01:53 AM

Banana in that fruit @ 64?

StLouisBrews · 07-17-2012, 05:32 PM

I've used T-58 twice now on the same recipe. The spicy came through more pronounce at higher temps. The first time I used it I fermed at a steady 60F and I honestly can't say it was spicy or peppery in the least. Very pronounced banana/bubblegum though. The second time was in the summer and my basement was alway around 73F-75F and that brought out a peppery spicy flavor, but it seem to be drowned out by an even more pronounced banana/bubblegum flavor.

In any case I found them to be delicious because I enjoy that flavor. As I let them age a bit they mellowed out quite a bit. At around 5-6 month it was a very smooth balanced flavor and only the aroma was estery.

This is one of my favorite dry yeast for bigger beers. I'll probably use it for a hard cider this fall.

**Franc103** · 07-19-2012, 04:11 AM

Quote:

Originally Posted by cscade

Banana in that fruit @ 64?

Not that I noticed.

fredthecat · 10-28-2012, 04:50 PM

Quote:

Originally Posted by StLouisBrews

I've used T-58 twice now on the same recipe. The spicy came through more pronounce at higher temps. The first time I used it I fermed at a steady 60F and I honestly can't say it was spicy or peppery in the least. Very pronounced banana/bubblegum though. The second time was in the summer and my basement was alway around 73F-75F and that brought out a peppery spicy flavor, but it seem to be drowned out by an even more pronounced banana/bubblegum flavor.

In any case I found them to be delicious because I enjoy that flavor. As I let them age a bit they mellowed out quite a bit. At around 5-6 month it was a very smooth balanced flavor and only the aroma was estery.

This is one of my favorite dry yeast for bigger beers. I'll probably use it for a hard cider this fall.

hmm, just used it and tasted after bottling. and i agree with the banana, which i definitely dont remember last time i used it. fermed high 60s, very low esters overall. still like this yeast btw, nice balanced feel

ItalianGuy78 · 02-05-2013, 07:00 PM

Planning on using T-58 for a wheat ale that has 20% rye malt in the LME, about 1 oz of lavender and some Briess Dark HME. Using Mr. Beer, it's a 2 gallon batch of an Americanized dunkelweiss...