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Old 03-14-2013, 07:48 AM   #21
LexusChris's Avatar
May 2009
Orange County, CA, CA
Posts: 521
Liked 30 Times on 25 Posts

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!

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Old 03-15-2013, 04:29 PM   #22
Mar 2013
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).

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Old 04-16-2014, 08:42 PM   #23
Mar 2013
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

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Old 06-08-2015, 01:44 AM   #24
Aug 2010
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.

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Old 06-08-2015, 06:22 AM   #25
Jul 2010
Portland, OR
Posts: 1,655
Liked 185 Times on 171 Posts

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.

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Old 07-26-2016, 05:54 AM   #26
Beer Afficianado
Jul 2016
, Jefferson National Forest - Virginia
Posts: 12
Liked 6 Times on 5 Posts

My first batch of home brew was from a True Brew Belgian Ale extract kit that included the T-58 yeast. Poured the wort back and forth between the fermentation bucket and the bottling bucket 4 or 5 times for aeration before I pitched it. I used a fermwrap set for 65F initially and had vigorous airlock activity in 10-12 hours. This lasted about a week, then I bumped it up to 69F for another week. It smelled great. I did use the priming sugar before bottling. Broke the top off of the first two bottles before getting the feel of the capper lol.

Wasn't able to wait more than about 10 days to try one. Tasted good, but flat. Waited another 10 days and it was better, but still not enough carbonation. After a full month, I was quite happy with my very first brew. FG was 1.011 just like the kit instructions said, with an ABV of about 6.5.

Being a newbie, I don't feel qualified to comment on phenols and esters. I was hoping for something like a Victory Golden Monkey, but since the kit did not come with corriander, it wasn't as spicy, and it was a little cloudy, but pretty doggone good for my first brew.
"Beer is proof that God loves us and wants us to be happy" - Ben Franklin

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