what all should i expect from this yeast besides somewhat peppery and spicy flavor? just ordered some stuff from BMW and wanted to try a differnt yeast. i am makin a batch with 2-row amarillo and t-58. thanks
Same here. My latest batch with an OG of 1.062 stopped at 1.026... I think the low attenuation characteristics of this yeast, plus the "too high" mash I did (156, was dialing in my RIMS during its first use) conspired to give me a higher than expected FG (was supposed to be 1.019). Still in the secondary, but it tasted good during my test at transfer!...my beer went from 1.063 to 1.018 and wouldn't go lower. Had almost a pound of unrefined sugar in the recipe, so I thought it would go lower.
Come on jrfuda, you need to update the good people here. Those of us following another T-58 thread know your bier dropped to 1.021 on an expected 1.019 FG!Same here. My latest batch with an OG of 1.062 stopped at 1.026... I think the low attenuation characteristics of this yeast, plus the "too high" mash I did (156, was dialing in my RIMS during its first use) conspired to give me a higher than expected FG (was supposed to be 1.019). Still in the secondary, but it tasted good during my test at transfer!
So how did it turn out teacher? How was the yeast character and any idea about the fermentation specs?Hmmmmm...T-58 is supposed to be a fairly high-attenuating yeast, and that's been my (single) experience with it. I don't have the exact numbers on me, but my Belgian-inspired rye ale went from something like 1.080 to 1.014.
I totally agree. A great number of people have fully embraced Nottingham with open arms in the past couple years(Many thanks to Orfy & Ed Wort for that) and feel similarly about US-05. To lesser degrees S-04 and Windsor have been embraced, yet much of the homebrew community roundly rejects or at the least shy away from any other dry yeasts. These yeasts are used all the time by professional breweries. One thing that hurts the lesser known or newer varieties is there are some prominent homebrewers that shy away from them... strongly shy away from them. Jamil Z. comes to mind. Honestly though I think these yeast have been also hurt by the manufacturer's poor descriptions & lack of information put forth by them.I think it's good we're getting some info on T-58 use on the board for everyone to see, there's not much info out there about it... There are about 1/2 a dozen threads on the board, each with a little info... maybe they should all be merged to consolidate the info?
This is really different from what jrfuda is saying about his bier also fermented at very low ale temps. Do tell what was the style/recipe like for this brew. Also how old is this bier?Mine went below 60 and man is it peppery. Like black pepper.
I think i'm gonna dry hop it with .75oz of cascade.
I was trying for a dark american ale, but I fudged it a bit. There's a bit of chocolate flavor and a nice cascade kick. OG 1.073, didn't take a FG.This is really different from what jrfuda is saying about his bier also fermented at very low ale temps. Do tell what was the style/recipe like for this brew. Also how old is this bier?
I used it a while back in a Belgian as well. I had a couple of bottles left that are about a year old now and this yeast really shines through. For a dry yeast, its great.I used this in a belgian blonde. Fermentation took off in about 2-3 hours! Temp was 58F and was done rather quickly, in about 4 days there was no bubbling. Primary 2 weeks, secondary 2 weeks, bottled 3 weeks and the beer tastes very good. A little peppery and does have some banana flavors.
Oh how I wish you could bring me a bottle, but that'd be a long drive as my location is 'Oprah's birthplace' as in rural Attala County in Misisipi. But hey if you're up to it, I'm game! :fro:I was trying for a dark american ale, but I fudged it a bit. There's a bit of chocolate flavor and a nice cascade kick. OG 1.073, didn't take a FG.
If you'd like, I could bring you a bottle. I go between the west suburbs and hyde park every weekend.
Tasted the hydro sample last night at 2 weeks. Just so happens I was drinking a Paulaner's Hefeweizen at the time of the tasting. My bier is an attempt at cloning a now discontinued local Krystalweizen. The bier, Blue Heron, reminded me of Paulaners only maltier, less wheat, and more bubble gum/banana forward. My clone attempt is all those things exactly. The nose, esters, and profile is dominated by banana, then bubble gum, then undertones of clove and just a touch of spice. It's also fairly malty and the gravity went from 1.055 to 1.011. I'm cold crashing it right now in a 30 degree fridge for a week or so before bottling, trying to help get a 'krystal' bier. btw I fremented in the high 70s and as high as 80-82 degrees for a brief period.As for my brew I'm still a ways away from being able to offer any tasting notes of worth as mine isn't even a week old yet. I plan on checking the gravity on Thurs. which is day 9. If it's good I'm gonna cold crash it and bottle it the following Tuesday. Wheat biers are usually good young, this will be yet another test for this yeast.
I would say this yeast made a pretty good hefe for me on my one attempt above. The hydro sample was suprisingly close to the Paulaners I was drinking at the time. The Paulaner's was more bready/wheaty but the recipe accounts for this as I only had 35-40% wheat malt in my bier. The Paulaner's also had more clove/spice flavor, but I anticipate a lowering of the fermentation temp would balance it out between the fruity esters and spice. I'll definately be brewing up a batch of 50/50 wheat/marris otter and fermenting in the 72-75 degree range with this yeast at some point in the future to see what the results are for a true hefe. I say go for it, I think it'll come out pretty good.Is T-58 good for wheat beer, like Hefe? Has anyone brew wheat beer with T-58?