**Update**
The Wit I am brewing is now 4.5 days in the fermenter. I took a hydro sample today and I am already down to 1.013, just shy of my target FG at 1.012.
I'm going to leave it in primary for a full 2 weeks before bottling, so I'm sure whittle off another .001. I read that the yeast doesn't attenuate well, but I am already at 73%, albeit I started with tame OG of 1.048. Still, I am quite happy with its performance so far.
Cheers!
Kevin
(The information is also posted in my thread about T-58's fermentation)
Keep us updated, any progress on the flavor?
As for my wheat ale with the very high ferment temps, I bottled it on March 6th. I fermented in high 70s low 80s then cold conditioned for 2+ weeks in the high 20s. At bottling I was watching for alcohols and got very little in my 5.9% abv malty wheat bier. It's slightly less banana/bubble gum than first reported with the hydro sample, with more balanced spice & clove coming through. I'm VERY pleased with my wheat and think it would be a dead ringer for a Paulaners if I had the correct 55/45 wheat-base ratio and fermented in the mid 70s. Solid weizen yeast with enough flexibility to probably work with lighter belgian/wit biers. I'll be using again soon, am even doing an experimental brown ale with it this weekend.
Schlante,
Phillip