T-58 or wlp510

[coyotebrew]

Trying my first belgian tomorrow about a 6.5 abv looking for the best choice yeast for quicker drinking. Will the 58 or the 510 take longer to come of age the best, they are what i have on hand. And any tips to help this process for a drier flavor, ie mash temp, ferm temp..etc. AG ,1063 og

Thanks in advance Ed

 

[jwalk4]

I can't speak to the 510, but I've brewed with T-58 before. What you may read is true: fermenting in the high 60's - 70's will result in a banana-esque off flavor.

However, my bud has used it a few times and his beers are beautifully clean with a pepperish flavor on the back end. He had better ferm control than me then, and he fermented around 62, beer temp.

Don't know if that's what you're looking for, but it's my .02

 

[m00ps]

Ive never used it but I would definitely go with the WLP510. I dont care much to T-58 or really any of the dry Belgian yeasts Ive tried (other than Belle Saison). IME they tend to produce more off flavors and not enough Belgian esters to make them taste authentic.

I knwo you are looking for whatever will be drinkable sooner, but I've also found that bottle conditioned Belgians taste great months down the road where the few early beers I did with T-58 got harsh off flavors after a few months. Its ultimately your choice though. Theres no clear cut

 

[RmikeVT]

WLP510 all the way. I don't quite think the dry belgian yeasts are quite up to snuff compared to the liquid offerings. That being said, I do like Belle Saison and Safale Abbaye, but more for convenience of use. The belgians I brew with liquid yeasts, I prefer from a flavor profile. I've never used T-58 because of the negative comments I've read in this forum about it.

 

[coyotebrew]

Thanks think im going with the 510, might try to make kolsch next with a saved yeast

 

[GHBWNY]

I'm finishing a Belgian Tripel extract kit right now and it came with S-58. Slow lag time and after 2 weeks in ferm (1st full week @ 63-64F), FG is STILL 1.023. Could be something else, but I think a liquid yeast would have made a difference in attenuation. I have to say that even with the S-58, the taste is good.