Hello everybody,
I was curious about your experiences brewing with T-58 dry yeast from Fermentis. I recently purchased a Belgian Wit recipe at my local home-brew store and they shop owner like my Office shirt so much he said he'd 'upgrade me for free.' Good, right? Actually I'm not quite sure. Well I don't quite know what he was upgrading me from at the time, but I'm guessing it was supposed WB-06. He gave me Safbrew T-58 dry pack instead of the intended yeast. Being a microbiology oriented yeast nerd I came back home and researched the change immediately. It seems most people on this website are not a big fan of this yeast. That leads me to ask the question, 'why is this an upgrade?' if nobody here liked it? Does anybody know the answer to this? Any good experiences with T-58? Any special steps I should take(ie. don't make a starter, dry pitch, etc)? Also, if this is not a strain I want to use what would a good alternate strain be?
Thanks in advance!
-onemanlan
I was curious about your experiences brewing with T-58 dry yeast from Fermentis. I recently purchased a Belgian Wit recipe at my local home-brew store and they shop owner like my Office shirt so much he said he'd 'upgrade me for free.' Good, right? Actually I'm not quite sure. Well I don't quite know what he was upgrading me from at the time, but I'm guessing it was supposed WB-06. He gave me Safbrew T-58 dry pack instead of the intended yeast. Being a microbiology oriented yeast nerd I came back home and researched the change immediately. It seems most people on this website are not a big fan of this yeast. That leads me to ask the question, 'why is this an upgrade?' if nobody here liked it? Does anybody know the answer to this? Any good experiences with T-58? Any special steps I should take(ie. don't make a starter, dry pitch, etc)? Also, if this is not a strain I want to use what would a good alternate strain be?
Thanks in advance!
-onemanlan