Can we talk about Safale/Saflager Yeasts?

[brewt00l]

If you run with 15-20% sugar in the boil and pitch in the med to high end of the temp range you will get belgian tastes from 33.

I also make sure I don't over pitch. (see "brew like a monk")

what Belgian strain would you say it matches up with?

To be honest, I've used it all over the board and I find next to nothing Belgian about it.

 

[malnutriton]

If you run with 15-20% sugar in the boil and pitch in the med to high end of the temp range you will get belgian tastes from 33.

I also make sure I don't over pitch. (see "brew like a monk")

I like s-04 for those more fruity english style ales.

I have yet to use wb-06 (anyone?). I have a few packs on order.

I have a hard time getting liqyuid yeast here (no HBS) so I tend to order dry yeast from a wholesale supplier (where I also get my filters and hops from) in Ontario. For you Canadians Beer and Wine Filter

I have used the 06 several times and it turns out a nice Wiesbier. I actually repitched it from a hefewisen on to a dunkelwisen and it was even better the second time.

 

[Denny's Evil Concoctions]

what Belgian strain would you say it matches up with?

To be honest, I've used it all over the board and I find next to nothing Belgian about it.

Golden strong and a dark strong. They both had belgian esters.

I under pitch and start fernetation in the low to mid 70's (20-24c), basically my house anbient temp.

With good aeration. And 10%+ sugar.

 

[brewt00l]

Golden strong and a dark strong. They both had belgian esters.

I'm familiar with WLP570/1388 but what's dark strong? What kind of belgian esters are we talking?

 

[grayburn]

Dark strong is just that, a dark strong belgian ale. just another catch all belgian style.

 

[GilaMinumBeer]

I second DEC with the S-33. Pitch it warm and let it ride and it will kick out the "schtuff".

Personally, I always grab at least 2 of every dry beer yeast my LHBS has available and a couple familiar wine, cider yeasts too.

I'll likely be pitching a 1.087 specialty over T-58 in a couple weeks but, may opt for WB-06 instead cause I really want clove in this one to balance against the sugar (Gula Jawa = Nutty Earthy) and raisins.

 

[Denny's Evil Concoctions]

So.. I know some ohave used t-58 for wits, but anyone one have any comments on using it for other beligians (trappists etc)? If it works better than 33 I might buy a brick.

 

[BackAlleyBrewingCo]

So.. I know some ohave used t-58 for wits, but anyone one have any comments on using it for other beligians (trappists etc)? If it works better than 33 I might buy a brick.

I brewed a Tripel using T-58; it's still very young but seems to have turned out well.

In Brewing Classic Styles, Zainasheff and Palmer list T-58 as a yeast option on all of their Belgian Strong Ale recipes (except for the Dubbel for some reason.)

 

[brewt00l]

Dark strong is just that, a dark strong belgian ale. just another catch all belgian style.

Yes, I'm familiar with the beer style but we're talking about specifically comparable yeast strains and I'm unaware of a yeast strain called dark strong.

Go to either Wyeast's or White Lab's site and you'll see various strains in their Belgian Ale categories with the requisite descriptions of the strain performance, ester and phenol profiles...I'm curious to hear some more specific comparisons beyond the generic "Belgian" tag.

 

[gfd622]

On the subject of dry yeasts - does anybody save your yeast cake at the end and wash it/store it for future use, or since dry yeast is so cheap you simply don't worry about it. I was just curious- haven't gone that route yet but was thinking along those lines.

Thanks

Dave

 

[khiddy]

Time to resurrect a ZOMBIE THREAD!

Does anyone have experience with T-58? What sorts of beers have you made with it, and, most importantly, is it a good yeast?

I have created a recipe for a Classic Rauchbier, and was thinking of using T-58 in order to emphasize the spice of the beer, and to create a bit of crispness. I do have T-58, Notty, and S-04 available. I am open to suggestions, but I have no lager yeast available and haven't tried making a lager yet, so that's not an option today.

 

[khiddy]

Bump. Any ideas on the T-58?

 

[jayich]

Agreed. I have had awesome luck with US-56. Not one bad batch, and many have turned out better than when I've used liquid yeast. It always seems to take off pretty quickly, even without a starter (I always hydrate though).

Reverend,
I could't agree with you more. I have made my best IPA and APA using US-05. I just finished the APA( 20th APA that I have made) and it is mighty fine!

Dr. of brew

 

[MVKTR2]

Time to resurrect this zombie thread yet again! I resurrected this thread because there are so many people with questions about the less popular dry yeast (S-33, K-97, T-58, etc).

I've got a wheat bier bubbling away with T-58 in the high 70s. This is an attempted clone of a top rated local krystalweizen. The commercial bier is sweet with a good bit of banana & fruit esters, little clove. The brewer told me they used T58 and let it ferment between 80-85 degrees. Insane temps but nothing odd for a belgian yeast strain which this is similar too. I'm only worried about hot alcohol flavors otherwise I expect this to turn out quite good. I'll be letting this go for a week then cold crashing for a week or more then bottling. I'll let yall know the results when I have something more to add.

Schlante,
Phillip

 

[droopy]

Bump. Any ideas on the T-58?

I love all the fermentis yeasts...

Fat tire clone:

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 12.00 Wort Size (Gal): 12.00
Total Grain (Lbs): 21.75
Anticipated OG: 1.049 Plato: 12.06
Anticipated SRM: 10.5
Anticipated IBU: 17.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
82.8 18.00 lbs. Pale Malt(2-row) America 1.036 2
4.6 1.00 lbs. Crystal 40L America 1.034 40
2.3 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
4.6 1.00 lbs. Munich Malt Germany 1.037 8
4.6 1.00 lbs. Biscuit Malt Belgium 1.035 24
1.1 0.25 lbs. Carafa 3 Germany 1.030 400

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Random Old Bittering Pellet 3.00 12.3 60 min.
2.00 oz. Random Old Bittering Pellet 3.00 4.1 20 min.
1.00 oz. Random Old Bittering Pellet 3.00 1.0 2 min.

Water: RO water with .3 grams calcium chloride per gallon and .2 gram epsom salt per gallon. 5-10% tap water depending on hardness. Matching fort collins water: http://www.fcgov.com/water/pdf/dw-bottled.pdf


Yeast
-----
used wyeast american 2 (1272) to ferment half of the batch
used safbrew T-58 to ferment the other half of the batch

Finished and carbonated both. Mixed in a pint glass until I got the taste I wanted and then blend a full keg based on the proportions in the pint glass.

The other way may be to just add like a 1/4 packet of t-58 to the wyeast american 2

I liked it! Color was slightly off-- lighter is i remember correctly. But pretty dead on.

 

[MVKTR2]

There's another thread going about T-58 where someone is using it in an attempted 2-below clone, another New Belgian beer. Based on what I've read it seems it would be a fairly decent substitute for NBs yeast. Let us know how this turns out!

Schlante,
Phillip