t-58 is a beast?

[robopp]

I'm seriously confused. I had some expired t-58 in the fridge and a bunch of hops that I wanted to use up so I whipped up a basic IPA yesterday and decided to use up the t-58, as well. The OG was 1.070 with 5% dextrose. I re-hydrated the t-58 and pitched it into the wort that was aerated using a whisk. My fermentation chamber is a fridge with a temp controller set to 63F. No lie, fermentation started 2 hours later and now the thing is going ballistic! I've been brewing for the last two years and I've used S-05, S-04, Conan, 1318 and a couple other strains of yeast, but this is the quickest starter and most violent ferment that I've had to date and it was 9 months expired! Is this normal for t-58?

 

[highgravitybacon]

I'm seriously confused. I had some expired t-58 in the fridge and a bunch of hops that I wanted to use up so I whipped up a basic IPA yesterday and decided to use up the t-58, as well. The OG was 1.070 with 5% dextrose. I re-hydrated the t-58 and pitched it into the wort that was aerated using a whisk. My fermentation chamber is a fridge with a temp controller set to 63F. No lie, fermentation started 2 hours later and now the thing is going ballistic! I've been brewing for the last two years and I've used S-05, S-04, Conan, 1318 and a couple other strains of yeast, but this is the quickest starter and most violent ferment that I've had to date and it was 9 months expired! Is this normal for t-58?

It ferments fast, but finishes a little high for my taste.

 

[robopp]

It ferments fast, but finishes a little high for my taste.

I'm a little worried about where it's going to finish, which is why I added the 5% dextrose and mashed in at 148F. I'm hoping it finishes up around 1.013ish. I still can't get over how fast of a ferment this was.

 

[didinho]

It's normal fermentation with t58. It slow down at the end, so be careful before bottling or kegging, leave it few days more to let it finish fermentation

 

[tennesseean_87]

It def finishes high for me, but I like having that option in a yeast.