beerchemist
Well-Known Member
Making a Wit today (1:1 pils:wheat, coriander, etc.), and I have 15 min. left in the boil. I have both S-33 and T-58 ready to go. Has anyone had particularly good or bad results with either of these yeasts in a wit?
Dry Yeast for a Wit?
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If I had to choose one, I'd go with T-58. Give you some spicy phenols that should work pretty well.
beerchemist
Well-Known Member
T-58 over-attenuated it a bit, finishing at 1.006, but hit the flavor profile pretty well (I wasn't expecting bananas from this yeast!). S-33 batch is going today... I'll see how they compare in another month.
ghpeel
Well-Known Member
T-58 gave a beer I did TONS of banana, but I've heard of others using it with good success in Wits. Maybe ferment a little cool to hold down those esters.
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