The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Saison with T-58 Experiment at 85F

Reply
 
LinkBack Thread Tools
Old 07-17-2011, 11:49 PM   #1
FatherJack
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Posts: 505
Liked 13 Times on 6 Posts

Default Saison with T-58 Experiment at 85F

Last night I brewed up a sample recipe from the book "Farmhouse Ales" (recipe here)

I don't really have access to any of the liquid yeasts here, so the recommended liquid ones for a saison are out.

However, on my last trip back to the states, I picked up some packets of T-58. I decided to let this rip at slightly higher than what most would consider tolerable temps (read this in the book as well, for better or worse). My daytime highs here at consistently in the 90s now and the night time only drops to 80ish

I rehydrated my yeast last night and pitched at 9:00pm at about 85 degrees.

I woke up this morning and I've never seen a fermentation this explosive! (Granted I've only done about 15 batches...) Right now, fermentation is still running at around the same temp of 85ish. It's so active it's almost blowing the liquid out of my S-type airlock, and this is with 2 gallons of extra head space! I've got my AC on for 80 degrees or so and I'm not turning it off for anything for the next 2 or 3 days.

I wanted to report this and then report back on how the final product tastes. I'm well aware I'm running the risk of higher alcohols, but I had a little extra money, extra grains, some time, and I wanted to see how it went. I plan on bottling it in about 2 weeks and I'll let it carb for a month or so before tasting it.

I'll report back then on the results!

__________________

Primary: Beer
Bottled: Beer
Future Brews: Beer

FatherJack is offline
 
Reply With Quote Quick reply to this message
Old 07-18-2011, 12:33 PM   #2
Bacon488
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Portland, ME
Posts: 34
Default

Funny, I've got a Saison that's about 40 hours into primary and it also is sitting somewhere north of 80 degrees with T-58. Half of it is anyway, the other half has WLP568. We should remember to trade notes when this is all over.

__________________
Bacon488 is offline
 
Reply With Quote Quick reply to this message
Old 07-18-2011, 12:51 PM   #3
FatherJack
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Posts: 505
Liked 13 Times on 6 Posts

Default

Bacon,

Absolutely! As we speak (er...type?) mine looks like it's winding down the bulk of its furious activity. I expect it should be completely done fermenting in another day or two at these temps. I'll crack open the lid and see what it's at this weekend.

Good luck with your batch!

__________________

Primary: Beer
Bottled: Beer
Future Brews: Beer

FatherJack is offline
 
Reply With Quote Quick reply to this message
Old 07-19-2011, 02:33 AM   #4
AlphaKing11
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Indiana, IN
Posts: 84
Liked 1 Times on 1 Posts

Default

i just made my 1st wheat with t-58.....fast ferm at 80 deg and had a nice coriander/spice imparted from the yeast only.......

__________________
AlphaKing11 is offline
 
Reply With Quote Quick reply to this message
Old 07-19-2011, 04:13 AM   #5
FatherJack
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Posts: 505
Liked 13 Times on 6 Posts

Default

AlphaKing,

That's what I wanted to hear!!

Hopefully running it a little higher will enhance the overall yum factor and not turn it into nail polish remover. I'll see!

__________________

Primary: Beer
Bottled: Beer
Future Brews: Beer

FatherJack is offline
 
Reply With Quote Quick reply to this message
Old 07-19-2011, 06:34 AM   #6
Jaimez
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Indianapolis, In
Posts: 58
Liked 1 Times on 1 Posts
Likes Given: 3

Default

I brewed a Saison with T-58 last month. Finished the last bottle of it last night. I also brewed a Belgian Pale ale with the yeast cake.
I wasnt very happy with the end result. I fermented at 80 for 4 days and racked to secondary for 7 more. The T-58 was to spicy for a Saison IMO. I should have used S-33 looking back. But i wanted to use T-58 for the next 4 batches. I was planning on doing a Double then a Triple next.

__________________
MONK
Kegged - Munich Dunkel
Bottled -
Fermenter - Maibock, Parti Gyle Bravo SMaSH and O. Bitters SMaSH
Secondary -
On Deck -
Future Brew -
Jaimez is offline
 
Reply With Quote Quick reply to this message
Old 08-06-2011, 11:47 AM   #7
FatherJack
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Posts: 505
Liked 13 Times on 6 Posts

Default

I couldn't resist. I only waited a week with this in the bottle and cracked one open.

SMOOOOOOOOOOOOOOOOTH. I'm in love. I've brewed probably 15 batches of beer so far and I think this is one of my favorites. I'm very much anticipating this at a fully aged and ready to go state of awesomeness.

There were absolutely no higher alcohols and has a slight funk to it. It came out almost as I expected it would.

It finished at 1.010, with a starting gravity of 1.054. I wanted it to go a bit lower, but from what I read, for this yeast that's not a bad accomplishment.

__________________

Primary: Beer
Bottled: Beer
Future Brews: Beer

FatherJack is offline
 
Reply With Quote Quick reply to this message
Old 08-06-2011, 07:32 PM   #8
jjones17
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Nanaimo, BC, Canada
Posts: 617
Liked 7 Times on 7 Posts
Likes Given: 3

Default

Quote:
Originally Posted by Jaimez View Post
I brewed a Saison with T-58 last month. Finished the last bottle of it last night. I also brewed a Belgian Pale ale with the yeast cake.
I wasnt very happy with the end result. I fermented at 80 for 4 days and racked to secondary for 7 more. The T-58 was to spicy for a Saison IMO. I should have used S-33 looking back. But i wanted to use T-58 for the next 4 batches. I was planning on doing a Double then a Triple next.
Interesting that you found T-58 too spicy for a saison, I was planning on trying that myself. I have tried the S-33 before in a saison, and it way WAY too clovey IMO for that style as well. Maybe your results will be different?
__________________
jjones17 is offline
 
Reply With Quote Quick reply to this message
Old 08-08-2011, 06:07 PM   #9
Guess42
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2010
Location: Rochester, NY
Posts: 163
Liked 4 Times on 4 Posts

Default

I found this interesting as I'm trying to switch to dry yeast more. I did not find on your recipe the mash temp, or was this extract. Thanks for reporting back. This gives me hope that this yeast may work.

__________________
Guess42 is offline
 
Reply With Quote Quick reply to this message
Old 08-08-2011, 06:25 PM   #10
mattd2
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: Papamoa, New Zealand
Posts: 3,353
Liked 232 Times on 189 Posts
Likes Given: 40

Default

Quote:
Originally Posted by Guess42 View Post
...I did not find on your recipe the mash temp, or was this extract...
Click on the process tab on the left hand side - sacch rest 60 min @ 145, mashout @ 165
__________________
My DIY grain mill
First AG mini-BIAB
mattd2 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Saison fermentation box experiment Prionburger Fermentation & Yeast 1 04-01-2011 06:41 AM
...experiment EyePeeEh Fermentation & Yeast 2 01-27-2011 08:40 AM
yeast experiment powerslave73 Fermentation & Yeast 6 12-19-2010 04:52 AM
A little experiment b33rm3 Fermentation & Yeast 2 10-05-2010 06:05 PM
Using Saison "temperature Ramp" techinique on non-saison yeast KyleWolf Fermentation & Yeast 11 07-02-2010 02:22 AM