Safbrew T-58

[deathtomacro]

This yeast is a beast--it'll do most of the work for you.

Only other factors are doing a longer mash and mashing at a lower temperature (<150 F). On one of the earlier batches of that beer, I ended up at 1.004, and I think that was a 90 min mash at 145.

Going to try to do this for the one I'm brewing tomorrow. Like BBQ "Low and slow" heh.

 

[Teacher]

I absolutely agree about this yeast's attenuation. Just try to stop it! It sometimes takes a while for me to finish up, but it chews through pretty well.

 

[lalnx]

I did a 3 gallon Golden Strong Ale, all 2 row, mashed @154, sg 1.071, fermented @ 70deg, ripped for 3 days, then I added 1 lb inverted sugar for an additional .015 points, 3 days after that I had 1.010. That puts this @ 10% ABV. Sample; nice fruit, and a little spice, some banana, and of course boozy at this point. I had a corriander addition in this, that I think played very well. This yeast was a few ounces that I had saved from a very tasty belgian white yeast cake from a couple weeks earlier. T-58 is a nice yeast when you want some estery character, and to do its thing in 6 days flat, you gotta like that. This is going to be a tough beer to let sit for a couple months!

 

[jeffmeh]

I have what is basically a Belgian Amber fermenting now in the low 60's. Fermentation started within hours (pitched at night, and was bubbling away by 6am next morning). I'm going to keep the fermentation temp low for this one.

Here's the recipe:

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Bald Ledge Belgian Ale
Brewer: Big Slap Brewing Co.
Asst Brewer:
Style: Belgian Specialty Ale
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.25 gal
Boil Size: 7.63 gal
Estimated OG: 1.054 SG
Estimated Color: 16.4 SRM
Estimated IBU: 31.4 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 84.51 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 4.69 %
0.50 lb Munich Malt - 10L (10.0 SRM) Grain 4.69 %
0.50 lb Special B Malt (180.0 SRM) Grain 4.69 %
0.15 lb Acid Malt (3.0 SRM) Grain 1.41 %
1.00 oz Northern Brewer [8.50 %] (60 min) Hops 30.2 IBU
1.00 oz Saaz [4.00 %] (2 min) Hops 1.2 IBU
1.00 tsp Irish Moss (Boil 10.0 min) Misc
3.00 gm Epsom Salt (MgSO4) (Mash 60.0 min) Misc
8.00 gm Calcium Chloride (Mash 60.0 min) Misc
1 Pkgs SafBrew Specialty Ale (DCL Yeast #T-58) Yeast-Ale


Mash Schedule: No-Sparge, Medium Body, Mash-Out
Total Grain Weight: 10.65 lb
----------------------------
No-Sparge, Medium Body, Mash-Out
Step Time Name Description Step Temp
60 min Mash In Add 34.15 qt of water at 156.5 F 152.0 F
10 min Mash Out Add 0.00 qt of water at 168.0 F 168.0 F


Notes:
------
No-Chill Hop Adjustment:
1 oz. Northern Brewer -40
1 oz. Saaz Dry Hop

 

[Mudflap]

I'm giving this yeast a go this weekend on a Belgian Honey Blonde. I usually use liquid for most of my beers but was unable to do a starter this week and I got a packet of this for free, so here goes. I read some other threads on T-58 that left a lot to be desired for any true Belgian-y characteristics, so I'm glad to see in this thread that you guys are having better results. My plan is to pitch at 68deg and let fermentation get up into the 70s but finish no higher than 75. I wanna see what this yeast can do. I will post along the process.

 

[rexbanner]

I used it on a Belgian pale ale that is one month old today, and not totally carbed yet. Here's the recipe:

10 lbs pils
.75 lb caramunich
.125 lb victory
1.5 oz EKG @ 60
1 oz saaz @ 5
a tiny bit of homegrown cascade at flameout for kicks

Mash at 151, ferment at 66

Tasted it today...it's great. To me T-58 tastes quite distinctly Belgian, but somewhere in the middle of the liquid Belgian strains. It's kind of funky, not really fruity, not really phenolic, and not really biting. I like it. It's got presence, but it's not in your face.

My next test for t-58 will be a Belgian stout. Here's the recipe:

11 lbs pils
1 lb roasted barley
.5 lb chocolate
.5 lb special b
2 oz EKG @ 60

 

[nate_ive]

I'm using T-58 on a hybrid sour beer(acid malt and pils malt). The yeast hasn't flocculated yet, but it has only been fermenting for 10 days. OG was 1.062, FG is 1.022. It has really good flavor -- light spicy pepper, banana, and hand of buddha zest. I pretty impressed with the yeast flavor, it works very well with the sour from the malt. I'm "dry zesting" with an oz of hand of buddha zest for a couple weeks. I pitched at 65F and let it raise up to 72 in it own.

 

[Dr. Francois]

I'm planning a partial mash rye beer with T-58...I'd love feedback from those who've tried T-58.

1.045 OG
25 IBU
.59 BU:GU

4 lbs Briess Pilsen XL-DME
2 lbs Rye Malt
1 lb Flaked Rye

1 oz Palisade @30
.5 oz Palisade @15
.5 oz Palisade @5

T-58 @ 64 until FG reached

Thoughts?

 

[bighorn_brew]

I am drinking a wit style beer with little to no peppery flavor, mostly just some familiar banana/clove flavor. I poured 4 gallons of this in about two weeks, going to be making another with this yeast soon.....

 

[sagnew440]

I use t-58 for my wit, ferment at 58-59deg. Always turns out great. I get some peppery flavor that low, and not as much banana.

 

[78kombi]

I pitched T58 in december.
Was 1.095 for 3 gallons so I cut it to 4 gallons to get 1.074 8 weeks later at 65 degrees F its 1.020 I feel confident this will turn out well, but I usually do belgians in the summer for winter drinking, where i am able to finish primary around mid 80's in temps.
Q: what are the major/minor differences I can expect from a longer low temp primary and 2nd, vs the high temp finish?
Note
I added orange peels and oak chips at weeks 6-8 and then racked to the secondary, im really stoked at the flavors and floral aromas coming thru.

 

[bighorn_brew]

I fermented my wit at around 64 degrees, og was in the neighborhood of 1.055, fg unknown but was finished (I assume after a month, then kegged and lagered for few weeks), DELICIOUS! I have one big serving left that I am saving for friday afternoon after work. Someone earlier mentioned that they found this yeast middle of the road, and not too in your face in regards to phenols esters funkiness, and I would have to agree, a pretty good yeast, I could see this as my go to yeast much like how us-05 is my go to yeast in its respective style...

 

[cobbler]

I just bottled a belgian wit that used T-58. Very fast fermentation start. I kept temps around 65 during fermentation. At bottling it had a very nice banana bread aroma and an interesting peppery taste. The beer also had a mild sourness to it. Fermentis's website says it has Lactobacillus <1/ml. I'm guessing it's from that. Has anyone else noticed that? I'm looking forward to seeing how the flavors change as it bottle conditions.

 

[BPhad]

This is in reply to beerandcoding from page 4....OK - Long shot since it's 2 years later, but how did this beer turn out? I am about to brew almost the same thing this weekend, just different hops.

Thanks!

 

[Dr. Francois]

I brewed my Rye Saison last Friday with T-58. I re-hydrated in a bottle of warmed spring water (80F) for one hour during the boil. Fermentation started within hours...I'm used to 1-2 days lag with other Fermentis products.

I fermented at a restrained 64F...I'd like a bit of yeast character, but nothing too funky. Hot Belgian fermentations tend to leave me with bad headaches.

 

[BPhad]

I started with an og of 1.076. Tonight it's at 1.014!

 

[Flatspin]

I just bottled a Belgian dark strong ale last night that used T58 and S33. When I cracked the fermenter open, my wife came in and said she smelled banana bread. It was a very strong estery aroma. I think it is due to the fact that I let it ferment at room temperature of 68, so during fermentation the beer probably got up close to 75. I am hoping that 6 months or so in the bottles will mellow that flavor a bit.

I do have to say that the yeast did their job well though, OG of 1.106, FG of 1.020, for a total of 81% attenuated. Even before smelling the banana, I planned to let this one age for a while because it's such a big beer, so they will be sitting in the corner of my closet until this fall. What are the odds that the ester profile will mellow significantly over that time?

 

[Dr. Francois]

The answer may be elsewhere in this thread, but I can't look right now.

Is this yeast known to stall at 1.020 ?

 

[cscade]

I'm excited to give this yeast a shot with an upcoming Wit. I want to minimize the banana as much as possible (it's an ester I'm hypersensitive to, and generally don't care for) and express the spicy notes.

If i am understanding the above correctly, I should be shooting for high 50s for ferment to achieve that character. Sound correct?

 

[37OliveStBrews]

I just used this yeast in a recipe I made up and fermented at 67. Very light esters. I think you should be able to escape strong banana ester if you stay around that number.

 

[Dr. Francois]

I'm planning a partial mash rye beer with T-58.

1.045 OG
25 IBU
.59 BU:GU

4 lbs Briess Pilsen XL-DME
2 lbs Rye Malt
1 lb Flaked Rye

1 oz Palisade @30
.5 oz Palisade @15
.5 oz Palisade @5

T-58 @ 64 until FG reached

Just an update that this beer was quite good. Yeast stalled for a couple days around 1.020, but finished below 1.010.

Very fruity, a little spicy, and not excessively "Belgiany."

A great summer beer, though next time I would go with Perle or Saaz for hopping.

 

[cscade]

Banana in that fruit @ 64?

 

[StLouisBrews]

I've used T-58 twice now on the same recipe. The spicy came through more pronounce at higher temps. The first time I used it I fermed at a steady 60F and I honestly can't say it was spicy or peppery in the least. Very pronounced banana/bubblegum though. The second time was in the summer and my basement was alway around 73F-75F and that brought out a peppery spicy flavor, but it seem to be drowned out by an even more pronounced banana/bubblegum flavor.

In any case I found them to be delicious because I enjoy that flavor. As I let them age a bit they mellowed out quite a bit. At around 5-6 month it was a very smooth balanced flavor and only the aroma was estery.

This is one of my favorite dry yeast for bigger beers. I'll probably use it for a hard cider this fall.

 

[Dr. Francois]

Banana in that fruit @ 64?

Not that I noticed.

 

[fredthecat]

I've used T-58 twice now on the same recipe. The spicy came through more pronounce at higher temps. The first time I used it I fermed at a steady 60F and I honestly can't say it was spicy or peppery in the least. Very pronounced banana/bubblegum though. The second time was in the summer and my basement was alway around 73F-75F and that brought out a peppery spicy flavor, but it seem to be drowned out by an even more pronounced banana/bubblegum flavor.

In any case I found them to be delicious because I enjoy that flavor. As I let them age a bit they mellowed out quite a bit. At around 5-6 month it was a very smooth balanced flavor and only the aroma was estery.

This is one of my favorite dry yeast for bigger beers. I'll probably use it for a hard cider this fall.

hmm, just used it and tasted after bottling. and i agree with the banana, which i definitely dont remember last time i used it. fermed high 60s, very low esters overall. still like this yeast btw, nice balanced feel

 

[ItalianGuy78]

Planning on using T-58 for a wheat ale that has 20% rye malt in the LME, about 1 oz of lavender and some Briess Dark HME. Using Mr. Beer, it's a 2 gallon batch of an Americanized dunkelweiss...

 

[reverendnathan]

I just used this yeast in a recipe I made up and fermented at 67. Very light esters. I think you should be able to escape strong banana ester if you stay around that number.

Hey, I've got a beer with it going right now, this was my idea. It seems like those going on the low end get a neutral ale, and those on the high end get insane flavors. Very few people are reporting on the medium end. I have a temperature controller, I've keeping mine at around 67-68, I will bring it to room temp after one week, but it sounds like the yeast will be done before then. This is kind of a specialty recipe I slapped together, but I'll dry hop it and report on it later in the month:

5.5gal
5# GW 2Row
5# Weyerman Ger. Pils
0.5# Special B 155degL
.75 oz US Mag @ 60m
1 oz Spalt @ 13.5m (whoops)
1 oz Spalt @ FO 
Mash 152F
Ferment 67-68F
DOES NOT CONFORM TO ANY SPECIFIC STYLE

 

[37OliveStBrews]

Sounds good. Mine turned out really well. I named it Not A Belgian. It was not mild by any means and was a nice mix between an American IPA and a Belgian ale.

 

[reverendnathan]

Sounds good. Mine turned out really well. I named it Not A Belgian. It was not mild by any means and was a nice mix between an American IPA and a Belgian ale.

Hmm... well I'll just have to see how mine went. I'll use it again and changeup my ferm temps slightly to see which direction I'd like this yeast to produce it's notes. This yeast works quick; the krausen cleared up after about 48 hours. Insane.

 

[reverendnathan]

Alright I've got an update on my brew... racked to secondary to rack on slurry, it stayed 68F or within a tolerance of .5F for five days. It worked quick, and hasn't really given a damn about clearing. Notes:

Very Belgian spicy, somewhat phenolic. Overall a very lasting Belgian impression!
Pepper note is very muted, but there. If I was judging this beer, I would note a faint blackpepper character.
Made the beer taste quite a bit like a wit without any additional spices at all! Very impressive!

I think I'll try this next at around 66 to try to drive off that pepper style. Racked a witbier onto the slurry today.