Ss Brewtech’s Biggest Baddest Holiday Giveaway Ever!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > safbrew T-58?
Thread Tools
Old 03-14-2013, 07:48 AM   #21
Feedback Score: 0 reviews
LexusChris's Avatar
Join Date: May 2009
Location: Orange County, CA, CA
Posts: 516
Liked 28 Times on 23 Posts
Likes Given: 45

Default T-58 results

From reading the comments above, it sounds like temperture control is crucial for getting good results on this yeast.

I pitched this on my Belgian Pale Ale in the low-70's and then put in my fermentation fridge targeting a low 60's fermentation temp. The next morning, the beer was reading 61-F, and stayed in the low 60's for 15 days, then I let it warm to 69-F for a week.

It's carb'd and in the keg for 2 weeks now, and tastes really good. I agree with Bob, that it is somewhere between a clean fermenting ale yeast and a belgian funk yeast. At these low temps, I get some phenol spiceness, clove mainly, but not overpowering. Just a tiny bit of fruitiness, but really subdued. Also a bit of brown sugar. A very enjoyable & clean Belgian character, but nowhere near a Duvel or Corsendonk type of yeast... at least, not in the low-60's. I'd use it again.

For what it is worth, my recipe was:
BeerSmith 2 Recipe Printout -
Recipe: Giggling Fée Ale
Brewer: LexusChris
Style: Belgian Pale Ale
TYPE: All Grain

Recipe Specifications
Boil Size: 7.71 gal
Post Boil Volume: 6.76 gal
Batch Size (fermenter): 5.50 gal
Estimated OG: 1.061 SG
Estimated Color: 12.6 SRM
Estimated IBU: 22.1 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 88.6 %
Boil Time: 60 Minutes

Amt Name Type # %/IBU
10.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 1 81.6 %
1.00 lb Biscuit Malt (23.0 SRM) Grain 2 8.2 %
1.00 lb Caramunich Malt (47.0 SRM) Grain 3 8.2 %
0.25 lb Special B Malt (180.0 SRM) Grain 4 2.0 %
0.80 oz Perle [7.80 %] - Boil 60.0 min Hop 5 18.0 IBUs
0.75 oz Styrian Goldings [3.80 %] - Boil 15.0 mi Hop 6 4.1 IBUs
1.0 pkg SafBrew Specialty Ale (DCL/Fermentis #T- Yeast 7 -

Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 12.25 lb
Name Description Step Temperat Step Time
Mash In Add 4.33 gal of water at 160.1 F 150.0 F 75 min

Sparge: Batch sparge with 2 steps (Drain mash tun, , 5.35gal) of 168.0 F water
Enjoy all!

LexusChris is offline
kingboomer Likes This 
Reply With Quote
Old 03-15-2013, 04:29 PM   #22
Feedback Score: 0 reviews
Join Date: Mar 2013
Location: Portland, Oregon
Posts: 2

Originally Posted by highgravitybacon View Post
I found this strain to be absolutely nothing like the Duvel strain. If your plan is anything even remotely Duvel, you may be disappointed.
Err, now you tell me! (;->)

Is there a particular strain you think this is closer to? Or is it a kind of blend?

I should also mention I'm not necessarily expecting it to turn out like Duvel, but I am hoping for a clean, dry finish, which is something I haven't been able to achieve thus far (and have assumed it was due to an inability to control the temperature -- in particular the ramp-up).

I pitched at 64~66 early yesterday in the wee hours. By 5pm it was bubbling nicely. I attached the ferm wrap and dialed in 68. When I came downstairs this morning, it was at 71 (presumably of its own accord).

Baudhuin is offline
Reply With Quote
Old 04-16-2014, 08:42 PM   #23
Feedback Score: 0 reviews
Join Date: Mar 2013
Location: Phoenix, Arizona
Posts: 5

The key word with this yeast is peppery. If you don't like the idea of black pepper flavor in the beer, then I wouldn't use it.

That said I made a pretty good stout with it. The roasty and peppery flavors complement each other and even bring out a nice smokey flavor I wouldn't have otherwise gotten from the recipe. And it turned over very quickly, plus the "stalling" at 1.010 issue doesn't strike me as a problem with a stout.

10 lb 2 row
1 lb roasted barely
1/2 lb chocolate
1/2 lb wheat
1/2 lb crystal 80L

1.5 kent goldings @ 60
1.5 kent goldings @ 20

Fermented 9 days in primary
Kegged today and tastes roasty, peppery, smoky
TheDudeAbides2014 is offline
Reply With Quote
Old 06-08-2015, 01:44 AM   #24
Feedback Score: 0 reviews
Join Date: Aug 2010
Location: New Zealand
Posts: 69

Originally Posted by Nateo View Post
Sorry to revive a zombie thread, but here is my experience with T-58, in case anyone thinks about using it in the future.

T-58 is my favorite yeast. If used properly you can make a good, if not great, Belgian beer. Many people have had bad experience with it, so here's my advice:

Ferment low. Like 60*F. It gets weird at high temps. At 60* I get a lot of clove character. I recently brewed a Wit with it, and it came out amazingly well. It had a stronger clove character than many "wit" yeasts, so bear that in mind. Higher temps will get you more fruitiness, but also a lot more off-flavors (higher alcohols, etc.).

I've brewed Saisons back-to-back with 3711 and T-58, and while 3711 edged it out a bit in the spice department (more complex spiciness, less clove-centric), they were really close.

The biggest problem I have with T-58 is it doesn't attenuate well. It tends to crap out around 1.010, even with a lot of simple sugars. So extra care and attention is required to get it to ferment to dryness. I've also found large amounts of corn sugar (20%) to bring out more of the clove phenolics.
Nateo, Im ressurecting the zombie again (only because I need some assurances from an experienced T-58 junkie)

From what I can tell, a lot of folk want to be hatin' on this yeast and honestly that made me want to try it even more - I let it loose on a Wit just over a week ago. I'll admit I had reservations about lack of attenuation as for every post claiming standard attenuation there appears to be at least one that complains about ridiculously low attenuation (circa 1018-1022 regardless of OGs). Anyway fast forward a week and sure enough, my mashed at 150F, OG 1050 Wit seems stalled on 1020. Up to this point the fermentation was smooth as sh1t from a ducks a$$. Temp fairly static around 68F.
I have read a couple of isolated posts about this yeast taking a breather around this point for a while and picking up again.
Is this consistent with your experience.? I note you mention that it doesnt attenuate well, but then give a figure of 1010 as proof (thats high attenuation in my books, so im confused).
I can't be ar$ed nursing this beer down to a lower gravity, but again I dont want to lose a week waiting for this thing to shed 6 points when it wont/cant.
Expected attenuation for this guy is 70% right? Which should take me close to 1014 which is my sweet spot for a Wit.
lone_wolf is offline
Reply With Quote
Old 06-08-2015, 06:22 AM   #25
Feedback Score: 0 reviews
Join Date: Jul 2010
Location: Portland, OR
Posts: 1,406
Liked 130 Times on 120 Posts
Likes Given: 231


1 week is too quick to be getting worried about almost any beer. Give it time.
In my experience T-58 finished in the same range of attenuation of most other yeasts.
Let us know how it is doing again in 1-2 weeks.

pdxal is offline
slym2none Likes This 
Reply With Quote

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
safbrew t58 yeast...WTF?? Ivan Lendl Recipes/Ingredients 6 05-23-2015 07:50 PM
Who has used safbrew 33 for trappists? Denny's Evil Concoctions Recipes/Ingredients 8 08-21-2008 03:16 PM
safbrew WB-06 garym Recipes/Ingredients 2 09-16-2007 12:40 PM
safbrew t-58 Ivan Lendl Recipes/Ingredients 1 07-21-2006 06:08 AM
SafBrew T-58 PFlint Recipes/Ingredients 0 03-25-2006 02:37 AM

Forum Jump

Newest Threads