Search results

Can you elaborate what exactly you do not like about it?

I've observed there should be lots of yeast in the Blache de Namur Wit bottles which should not prove very hard to build a starter from. Does anyone know if this is the yeast they're using for the primary fermentation or is it another yeast used only for bottle conditioning? Thanks! Have a...

Ah ... my mistake! Do you have thoughts on T-58?

Sad to hear that ... I have had good success with safbrew be-134, belle saison and lalbrew farmhouse this summer though. All fermented on the hot side.

When was the last time you had used T-58? I am fermenting with it right now and am really curious how it wil turn out. It got pretty hot!

I've had one belgian dubbel fermented with M31 yeast with which I had to add the yeast sediment to the glass to really get the fruitiness and mouthfeel. I've observed this after the beer was already a few weeks in the bottle and the yeast floculated out of the beer. When the beer was young and...

I always leave the beer in primary for at least two weeks or more. For a 'normal' OG beer like this at least 2 weeks in the bottle is usually enough for my taste to start drinking. I have not tried the T-58 yeast though.

How long is it in the fermenter? I presume you did a relatively warm fermentation. After 3 weeks in primary my reading was 1.000 or 1.001. Edit: I think your beer is ready to bottle.

What happened?

Try this thread --> T58 needs more love

If one would add the BR-8 from the start of fermentation mixed with another S. cerevisae strain would you add more BR-8 for bottling or just employ what is already there?

Can you share the recipe? I am much interested and have the same yeast at hand.

Well, I have 100g of fuggles and a pack of t58 in my fridge.... 🤣👍

Have any of you played with relatively warm fermentations with T-58, let's say 25 celsius or warmer?

Sounds great! Thanks for sharing.

This is exactly what I've just experienced with my last beer fermented with M31. I am left with this rich, malty, chewy, big bodied beer; thanks to munich malt and special B. It's a good beer just not what I was aiming for.

I have one 11g packet T-58 in my fridge and the news about the peppery notes are motivating indeed. I want to use it for my next brew however I don't think I will manage to keep the temperature of fermentation low enough in the summer to get the desired resutls therefore I think my best bet is...

This might just be the dry yeast I am looking for to get the peppery notes. Can anyone else confirm the peppery phenolics with this yeast and what did you do to get them? What are some of the ester notes people are getting from this yeast?

M31 yeast is a diastaticus and it finished quite dry at fg 1.004, the og was about 1.045. Maybe it is to dry for BdeG however my knowledge about the style is non-existent. I do think that the flavor profile of M31 might be appropriate since it expresses nice fruity and spicy notes.