I'm planning on doing a Munich/Saaz or Spalt Select SMaSH. Since I've never used the T-58 before, I wondered what your thoughts were on using it in that ale? Alternatively, I'd use S-04.
which one?
What other Belgian-y yeast would you recommend?
Mike37 said:I can't comment on the smash portion of the recipe, but I do really like t-58.
One thing to keep in mind is with an all malt recipe, you can count on 70-75% attenuation with very light yeast flavor. With 10-20% simple sugars, however, you can expect attenuation of >80% with more apparent yeast flavor.
drchris83 said:Hmm, that does sound like a good use for some muscovado I have sitting around.
On the other hand, I don't think low attenuation is necessarily a bad thing - the word "drinkability" has been associated with with beers severely lackimg in mouthfeel, and these are usually highly attenuated. I gotta think about this some more.
On a related note, do you have any opinion on using the T-58 in high-grav brews? I was thinking along the lines of a Xmas quadrupel that will have to be brewed some time soon (high attenuation being of course necessary in such a brew).
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