Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Yeast: s-33 and t-58 - what shall I do with them?
Reply
 
Thread Tools
Old 04-30-2012, 07:59 PM   #1
MikeFallopian
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Cardiff, Wales
Posts: 187
Liked 1 Times on 1 Posts
Likes Given: 1

Default Yeast: s-33 and t-58 - what shall I do with them?

I have some s-33 and t-58 knocking around the fridge, and, given there's a lot of debate over their origins as well as some unclarity as to how they perform, I was wondering if I could have some thoughts on what they would be best used for.

I would quite like to make a weissbier for the summer - would t-58 be any good for that, or is it more suited to a Belgian wit?

What can s-33 be used for? I'm assuming from what I've read that it's not really suited to Belgian styles at all!

Thanks!


MikeFallopian is online now
 
Reply With Quote
Old 04-30-2012, 08:28 PM   #2
Toga
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Michigan
Posts: 827
Liked 47 Times on 41 Posts
Likes Given: 4

Default

s-33's origins are the Edme strain. It however does display some Belgian characteristics and is very nice in a nice wit. This yeast is a beast and loves wheat. The most violent fermentations I have experienced to date is with this yeast. I use it in my take on a wit which is not very wit at all. Have also used in a IPA, pale ale, stout, and brown. Ferment it cold if you do not want banana esters. I currently have a batch fermenting at 57 degrees with it.

Below is the Fermentis Description.


A very popular general purpose yeast displaying both very robust conservation properties and consistent performance. This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers Trappist etc.). Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 7.5% but can ferment up to 11.5%


Toga is offline
 
Reply With Quote
Old 04-30-2012, 08:33 PM   #3
Kaz
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Amish Country, PA
Posts: 1,058
Liked 21 Times on 20 Posts
Likes Given: 7

Default

There are descriptions here...http://www.fermentis.com/FO/60-Beer/...ct_rangeHB.asp

They're both alcohol tolerant Belgian/belgian like yeasts, I would say neither is really suited to a Weissbier. Of the two, I would probably take the S-33 for a Weiss if I had to, the T-58 is pretty estery and, as it states, can be quite peppery. I would try S-33 in a Belgian Wit and use the T-58 for a Belgian Ale. But, hey, this is homebrewing, use them however you want and come up with something new. Just FYI...at the bottom of that page, WB-06 is the weizen yeast.
__________________
Draft 1: Lightly smoked Weizen
Draft 2: Belgian Wit
Draft 3: Rauchbier

Primary 1: German Scwarzbier
Primary 2:

On Deck: Belgian Brown Ale, Pale Ale, Stout
Kaz is offline
 
Reply With Quote
Old 05-01-2012, 12:42 AM   #4
BPhad
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2012
Location: Will County, Illinois
Posts: 248
Liked 10 Times on 7 Posts
Likes Given: 4

Default

I brewed a Partial Mash version of a Blue Moon Clone with T-58 and my family emptied my keg at Easter.
This was a small batch, but you could ramp it up to 5 gallons.
Recipe: Big Fat Wit
Brewer:
Asst Brewer:
Style: Belgian Specialty Ale
TYPE: Partial Mash
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 4.00 gal
Post Boil Volume: 3.78 gal
Batch Size (fermenter): 3.00 gal
Bottling Volume: 2.75 gal
Estimated OG: 1.089 SG
Estimated Color: 7.7 SRM
Estimated IBU: 22.9 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 72.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
8.0 oz Oats, Flaked (1.0 SRM) Grain 1 7.7 %
8.0 oz Wheat, Flaked (1.6 SRM) Grain 2 7.7 %
3 lbs Wheat Dry Extract (8.0 SRM) Dry Extract 3 46.2 %
2 lbs 8.0 oz Extra Light Dry Extract (3.0 SRM) Dry Extract 4 38.5 %
1.00 oz Hallertauer [4.80 %] - Boil 40.0 min Hop 5 22.9 IBUs
0.90 oz Orange Peel, Sweet (Boil 5.0 mins) Spice 6 -
0.30 oz Coriander Seed (Boil 5.0 mins) Spice 7 -
1.0 pkg SafBrew Specialty Ale (DCL/Fermentis #T- 58 Yeast


Mash Schedule: Temperature Mash, 1 Step, Full Body
Total Grain Weight: 6 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 1.25 qt of water at 168.2 F 156.0 F 40 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
BPhad is offline
 
Reply With Quote
Old 05-02-2012, 07:39 PM   #5
MikeFallopian
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2011
Location: Cardiff, Wales
Posts: 187
Liked 1 Times on 1 Posts
Likes Given: 1

Default

Thanks everyone!

I think I'll use the s-33 to make a Witbier. I'm thinking of using the t-58 to make something along the lines of Delirium Tremens, or Brugse Zot...

On that topic, does anyone know what spices are in Brugse Zot? When I was at the brewery they referred to it as a 'secret blend' of spices, though I can only taste coriander in it.
MikeFallopian is online now
 
Reply With Quote
Old 10-01-2012, 09:30 AM   #6
Ogri
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Osaka, Japan
Posts: 829
Liked 75 Times on 71 Posts
Likes Given: 47

Default

Just wondering how this turned out for you.

I've got a wit in the fermenter just now, 5 days in from pitching s-33, and keeping it at the top of the temp range for the yeast (75F) to see if I can get some Belgian type ester and phenol compounds to come out.

Toga's right about its tendency for dynamic fermentation. Lag was only a few hours then it took off and had a pretty amazing krauzen for the first couple of days after pitching which then started to subside. 5 days in now and only really a few scattered clumps of bubbles on the surface.
Ogri is offline
 
Reply With Quote
Old 10-01-2012, 11:14 AM   #7
TNGabe
Feedback Score: 17 reviews
Recipes 
 
Join Date: Aug 2012
Posts: 6,612
Liked 2237 Times on 1512 Posts
Likes Given: 2304

Default

I've use t-58 several times - it's super cheap and I've been trying to dial in my process and set-up. I'm brewing a few times a week and haven't stepped up to rinsing yeast, yet. I've had a hard time getting better than 80% attenuation in primary with t-58, but it doesn't flocculate very well, and keeps dropping once it's in secondary. I've tried starting mid 60's and ramping up to mid 70's by day 5 and 60 up to 70. Don't have either batch ready to drink yet, but the warmer batch has a more estery aroma for sure.
TNGabe is offline
 
Reply With Quote
Old 10-01-2012, 04:18 PM   #8
Toga
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Michigan
Posts: 827
Liked 47 Times on 41 Posts
Likes Given: 4

Default

Quote:
Originally Posted by Ogri View Post
Just wondering how this turned out for you.

I've got a wit in the fermenter just now, 5 days in from pitching s-33, and keeping it at the top of the temp range for the yeast (75F) to see if I can get some Belgian type ester and phenol compounds to come out.

Toga's right about its tendency for dynamic fermentation. Lag was only a few hours then it took off and had a pretty amazing krauzen for the first couple of days after pitching which then started to subside. 5 days in now and only really a few scattered clumps of bubbles on the surface.
On the hotter end of the range for the yeast you end up with a ton of esters . If you ended up any hotter than 75 and you will end up with enough banana esters to flag down all the monkeys at the zoo
Toga is offline
 
Reply With Quote
Old 10-02-2012, 05:29 AM   #9
pdxal
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Portland, OR
Posts: 1,290
Liked 117 Times on 107 Posts
Likes Given: 189

Default

Quote:
Originally Posted by TNGabe View Post
I've use t-58 several times - it's super cheap and I've been trying to dial in my process and set-up. I'm brewing a few times a week and haven't stepped up to rinsing yeast, yet. I've had a hard time getting better than 80% attenuation in primary with t-58, but it doesn't flocculate very well, and keeps dropping once it's in secondary. I've tried starting mid 60's and ramping up to mid 70's by day 5 and 60 up to 70. Don't have either batch ready to drink yet, but the warmer batch has a more estery aroma for sure.
In my experience, and everything I've read, T-58 flocculates well and leaves a compacted, solid, yeast cake. S-33 didn't flocculate worth crap for me.
T-58 seems to leave a higher FG, and the S-33 a lower FG.
Cheers.
pdxal is offline
 
Reply With Quote
Old 12-03-2012, 11:59 PM   #10
Haussenbrau
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2012
Location: Lynchburg, VA
Posts: 19
Liked 2 Times on 2 Posts
Likes Given: 1

Default

I use a blend of S-33 and T-58 in my Belgian Strong Ales.


Haussenbrau is offline
Jon_Targaryen Likes This 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Mocktoberfest (marzen)- should i make a yeast starter with harvested yeast? mhayden37 Fermentation & Yeast 12 02-22-2012 01:24 PM
Nottingham vs Safale S04 vs Coopers Yeast (Which is best to prevent yeast bite) Robms88 Fermentation & Yeast 20 02-17-2012 05:38 PM
Sierra Nevada Ovila Saison yeast = Kellerweis yeast? Bsquared Fermentation & Yeast 5 12-06-2011 12:36 AM
Attempting to make yeast starter from older yeast msa8967 Fermentation & Yeast 2 11-05-2011 02:48 AM
Is it a good idea to harvest yeast from 3gen washed yeast? bratrules Fermentation & Yeast 5 04-26-2011 03:29 PM


Forum Jump

Newest Threads

Og

LATEST SPONSOR DEALS