Making a starter for belgian tripel with dried yeasy

[biochembrewing]

Hi there, I'm planning on using a Safbrew T-58 beer yeast for following this recipe: https://www.homebrewtalk.com/f73/be...dal-dragonmead-final-absolution-clone-137219/

I realise that the liquid yeast they mention would be best, but that dried yeast is so much cheaper, and I'm not too fussed about getting the exact same flavours, just so that it tastes like a trippel.

I've read that the T-58 can be used in Belgian style beers for flavours and alcohol tolerence, but I'm not sure whether to make a starter or not to give it a hand.

I'm only planning on making 3gallons, rather than the 6 it says in the recipe.

Thanks for any help!

 

[Malticulous]

Your better off using two packs, but as a three gallon batch one pack is about right.

 

[biochembrewing]

Ok, cheers. One pack it is

 

[flars]

Rehydrate the yeast before you pitch or you will kill up to 50% of the yeast cells pitching dry.
http://www.brewwithfermentis.com/tips-tricks/yeast-rehydration/

Just for information take a look at this starter/pitch rate calculator.
http://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/

 

[biochembrewing]

Cool, was planning on rehydrating them, thanks

 

[thesemicullen]

I used one pack of T-58 in an 8% ABV Belgian and it worked like a charm. OG was around 1.080 and FG was around 1.018 (I don't have my notes here). I did rehydrate, but that was it. This yeast is a beast. It doesn't give a lot of the flavor profiles you often look for in a Belgian, but that's not saying it's not good. Just a bit cleaner.

You might also look at using Danstar's Belle Saison. It's going to give you a lot more funky flavors, and will attenuate like mad.

 

[cjgenever]

No starters with dry yeast unless there is an emergency situation that requires it. In which case you can make a starter, but it's a lot of work considering the cost of dry yeast.

 

[biochembrewing]

I used one pack of T-58 in an 8% ABV Belgian and it worked like a charm. OG was around 1.080 and FG was around 1.018 (I don't have my notes here). I did rehydrate, but that was it. This yeast is a beast. It doesn't give a lot of the flavor profiles you often look for in a Belgian, but that's not saying it's not good. Just a bit cleaner.

You might also look at using Danstar's Belle Saison. It's going to give you a lot more funky flavors, and will attenuate like mad.

That seems like the general consensus I've got from other people. We'll see how it goes. A strong refreshing but not too complex kind of Trippel will work for me haha