In the past I just threw it in cooled wort, with very rapid fermentation (compared to liquid yeasts). The directions say to hydrate in sterile water first. Just wondered if anyone followed these instructions and noticed any real difference to just pitching on the wort directly.
As a separate topic, anyone use Safale T-58 successfully for Belgian-style beers, saisons, or biere de garde? Here's the description:
"A specialty ale yeast selected for its estery, somewhat peppery and spicy flavor. This yeast forms a solid sediment at the end of secondary fermentation, and is therefore widely used for bottle and cask conditioning."
Jeff
As a separate topic, anyone use Safale T-58 successfully for Belgian-style beers, saisons, or biere de garde? Here's the description:
"A specialty ale yeast selected for its estery, somewhat peppery and spicy flavor. This yeast forms a solid sediment at the end of secondary fermentation, and is therefore widely used for bottle and cask conditioning."
Jeff