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ChuckCollins · 03-08-2012, 04:51 PM

T-58 for Saison beer would it work???

**dchmela** · 03-08-2012, 05:00 PM

Quote:

Originally Posted by ChuckCollins

T-58 for Saison beer would it work???

I like T58 for Tripels and 3711 or 3725 (biere de garde) for my saisons., but it should work just fine. I found T58 takes a bit of time if fermented at cooler temps, but we don't get many of those here in Florida so it took me by surprise on my last batch. Otherwise, fermenting in the 70's should give you a nice slightly spicy saison.

Dok · 03-08-2012, 05:22 PM

I completely disagree that 565 does not work well. I have had great success with it. I pitch at 68 then ramp it up to 85. When people stop seeing yeast activity they think it is done. A lot of times at that point it is at 1.012-15 and they think it crapped out on them. Even though you see no activity it needs to condition for 1-2 weeks and that is when it drops to 1.004-06. Sometimes you can take it too hot and it can slow fermentation. This strain is one of the coolest to watch if you have a glass carboy. It is very active.

**DoctorDuvel** · 03-15-2012, 09:28 PM

Quote:

Originally Posted by QBBC

Doctor Duvel, I am also In Houston and I made a saison similar to Tank 7, It turned out amazing. Let me know if you would be interested in swapping a few bottles. This last Sunday I brewed a Honey Wheat for those hot Houston days to come!

that could be something i'd be interested in!

of course i'll have to brew it first - think i have one more beer ahead of it in the pipeline

QBBC · 03-15-2012, 09:37 PM

Sounds good let me know when is a good time

drakeskakes · 05-15-2013, 07:12 PM

I went with two vials of 565 in a 10g batch for the first 4 days. When it slowed, I tossed in 2lb of honey and some 3711 and it has been going crazy for the next 4 days. I'm curious to see how it turns out, I'll post when it finishes. I'm going to give it 14 days in primary then split the batch.

5 gallons will go on tap and the other 5 will go into a carboy with Brett B for as long as it takes to taste good sampling 4 weeks at a time

I pitched at garden hose temp around 71, then left it in my garage wrapped in blankets on these hot San Diego days.

**chuckstout** · 05-16-2013, 02:38 AM

Quote:

Originally Posted by Dok

I completely disagree that 565 does not work well. I have had great success with it. I pitch at 68 then ramp it up to 85. When people stop seeing yeast activity they think it is done. A lot of times at that point it is at 1.012-15 and they think it crapped out on them. Even though you see no activity it needs to condition for 1-2 weeks and that is when it drops to 1.004-06. Sometimes you can take it too hot and it can slow fermentation. This strain is one of the coolest to watch if you have a glass carboy. It is very active.

I agree with Dok, I had the same experiance recently and took wyeast advice and was willing to let it rest for up to six weeks, though I held temperature at 77 and it only took 3wks for 2 different batches to go from 1.060ish to 04-06