Safbrew T-58 - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Safbrew T-58

Reply
 
Thread Tools
Old 01-30-2010, 10:23 PM   #1
loganb
Recipes 
 
Oct 2009
fort hood texas
Posts: 107


what all should i expect from this yeast besides somewhat peppery and spicy flavor? just ordered some stuff from BMW and wanted to try a differnt yeast. i am makin a batch with 2-row amarillo and t-58. thanks



 
Reply With Quote
Old 01-31-2010, 12:38 AM   #2
mgo737
Recipes 
 
Sep 2008
Posts: 193
Liked 1 Times on 1 Posts


I brewed once with it and got lots of banana and bubble gum without any spice. Not what I was expecting but perhaps it was due to some other variable. I am curious as to your experience, please keep updated...



WISteve Likes This 
Reply With Quote
Old 01-31-2010, 12:51 AM   #3
BA_from_GA
Recipes 
 
Feb 2009
Buford, GA
Posts: 462
Liked 3 Times on 3 Posts


used it in a belgian wit about a year ago. some serious bubble gum aroma from the primary, ended up with a very subtle bubble gum presence after bottling, but it faded over time very nicely. not sure on the banana, had some coriander and bitter orange in the recipe, so that was the only real fruity taste i got.
__________________
brewing lots, rather not keep it all updated here


inhbc.org

 
Reply With Quote
Old 01-31-2010, 12:59 AM   #4
Crazytwoknobs
Recipes 
 
Aug 2007
Chicago
Posts: 585
Liked 3 Times on 3 Posts


I've got three gallons of 1.080 craziness going with it. It's been below 64f for a few months, and I plan on letting it sit for a few more months.

I only know what the website says, and I don't think it's been available for too long OR too popular, so hopefully someone with more experience with this yeast will post here.

Good luck!
__________________
Marbles baby, marbles.


 
Reply With Quote
Old 01-31-2010, 12:56 PM   #5
loganb
Recipes 
 
Oct 2009
fort hood texas
Posts: 107

i should be brewing this weekend so i will let yall know the out come. i just hope it warms up by this weekend. the one thing i hate about central texas is the weather cant make up it mind. last week it was 72F and beautiful and now it is like 30F and sucks. cant wait to move to hawaii going to be a huge change. so this brew is to you central texas.

 
Reply With Quote
Old 01-31-2010, 03:05 PM   #6
BackAlleyBrewingCo
Recipes 
 
Mar 2009
Toledo, OH
Posts: 85
Liked 1 Times on 1 Posts


FWIW, I've brewed a Tripel and a Strong Golden with this yeast. The Tripel was fermented in the low 60's and came out tasting good. The Strong fermented in the high 60's/low 70's and came out with strong banana flavors; thankfully it's faded over the last few months.
__________________
In Primary:
Aging: Tripel
Drinking: Maibock Ale, Amarillo IPA, Irish Red

 
Reply With Quote
Old 01-31-2010, 03:28 PM   #7
loganb
Recipes 
 
Oct 2009
fort hood texas
Posts: 107

ToledoDave nice to know i was goin to try and ferment this in the mid 60s. most of my batches stay around 65 in my brew closet but during the violent fermentation i get with some yeast i have to use the wet t-shirt method

 
Reply With Quote
Old 02-07-2010, 12:36 AM   #8
Crazytwoknobs
Recipes 
 
Aug 2007
Chicago
Posts: 585
Liked 3 Times on 3 Posts


I started off in the low 60's in november, and by last week it was in the high-mid 50's. I kegged it last week, and now it's got this great spiciness.

I'm totally going to use this yeast again.
__________________
Marbles baby, marbles.

 
Reply With Quote
Old 02-07-2010, 01:49 PM   #9
loganb
Recipes 
 
Oct 2009
fort hood texas
Posts: 107

update i brewed this yesterday and pitched around 2pm at about 68F went to get some new furniture and got home about 630pm and it was already goin like crazy temp on the outside of fermenter said 72F room temp said 65F and took an inside temp and it said 70F. i used amarillo hop for this one FWH and a ten min addition only hope it goes well with the "spicy" flavor of the yeast. smells awsome. preboil og was 1.035 post was 1.049 so i hit all my numbers good. had 2 set back with this one while brew though. first when i doughed in i freakin dropped my thermometer in the mash and that to fish it out. not fun at all. and then the only time i dont use rice hulls i get a stuck sparge! but i got it taken care of and the funny thing is all i used was American 2-row. but i will let you know how this turns out in a few more weeks.

 
Reply With Quote
Old 02-07-2010, 06:27 PM   #10
ghpeel
Recipes 
 
Jan 2009
Gainesville, FL
Posts: 1,214
Liked 24 Times on 22 Posts


Bottled a Belgian Amber I made with this yeast just a few days ago. I'll post back once it's carbed and sampled. At bottling it had a weird funky, sweet-and-spice flavor that reminded me of Hefe at little, but not exactly.

Also, my beer went from 1.063 to 1.018 and wouldn't go lower. Had almost a pound of unrefined sugar in the recipe, so I thought it would go lower.


__________________
=============================================

Kegged: Dunkelweizen
Primary: American Pale Ale

GiveMeABelgian Likes This 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
safbrew T-58? tranceamerica Recipes/Ingredients 25 Yesterday 05:54 AM
Safbrew t-58 TerryH Fermentation & Yeast 8 11-10-2014 06:13 PM
Safbrew WB-06 HoppyDaze Recipes/Ingredients 35 05-19-2010 10:13 PM
safbrew WB-06 garym Recipes/Ingredients 2 09-16-2007 12:40 PM
SafBrew T-58 PFlint Recipes/Ingredients 0 03-25-2006 02:37 AM


Forum Jump