Ramp temps with T-58?

[Teacher]

On Sunday I made a sort of bastardized American Rye ale/tripel and pitched some T-58 (one pack, rehydrated). Do most people who use this yeast ramp the temp like they do with a lot of Belgian yeasts, or do they leave it as-is? Ambient is about 68 F right now, and I pitched while the wort was about 66 F, so I imagine it's gone up into the lower 70s (haven't measured), but should I take steps to raise it even more? Or does T-58 not produce as nice an ale at higher temps?

The only reason I ask is that I've never seen reference to people ramping up with T-58, just other Belgian strains. That's why I was wondering if it gets too bubblegummy or something. For the record, I don't mind (but don't require) some nice fruity esters in this beer, but I don't want bubblegum.

 

[khiddy]

I'll be interested to see what kind of reaction you get on this. It doesn't sound like too many people here have used T-58, but since I have a small batch (2.5gal) of Kriek going that I used T-58 in, I'm interested to learn everything I can about the yeast.

I'll tell you that I already see and smell the spicy/peppery characteristics that folks talk about with the strain, and I just started this batch on Sunday. I guess it helps that I overpitched (mrmalty.com says 2.5gal of 1.065 calls for 5g of yeast, and I pitched the entire rehydrated 11g packet), but then I am trying to minimize the esters somewhat - cherry and pepper don't seem to go together to my palate.

 

[babalu87]

I pitched in the low 60's in a swamp cooler and let it run on its own up to the hi 60's after 48 hours and it finished up at 75 4 days later

Made a damn fine Witbier

 

[Teacher]

Maybe I won't increase the temp, then. I'll just let it do its own thing and see what happens.

 

[maida7]

I've never used that yeast but I would expect that higher temps would bring out more phenolic ester flavors. Lower temps would produce a cleaner brew. So it depends on what you want the beer to taste like? If you want funky Belgian flavors then go warmer. If you want a more neutral ale then go cool.

 

[babalu87]

Mine wasnt funky in the least, made a great Witbier and after 2 days it went to 70 and up on its own finishing at 74
No phenolics, just nice spiciness

 

[malkore]

I made a kind of generic wheat beer with T-58. just treated it like a normal ale for temps.

turned out good..a hint of spice/cloves maybe...but not what i'd call a hefewiezen.

 

[babalu87]

I made a kind of generic wheat beer with T-58. just treated it like a normal ale for temps.

turned out good..a hint of spice/cloves maybe...but not what i'd call a hefewiezen.

WB-06 is a good yeast for Hefeweizens

Start it out at 62 , let it run to 65 and finish it at 68
A very respectable Hefeweizen , Dunkelweizens........... not so much