tranceamerica
Well-Known Member
so, I bought a pack of Safbrew T-58 from my LHBS. Described as: "A specialty ale yeast selected for its estery, somewhat peppery and spicy flavor. This yeast forms a solid sediment at the end of secondary fermentation, and is therefore widely used for bottle and cask conditioning."
I can't find any recipies that call for it - yet I'm intrigued by "peppery and spicy".
I'm thinking of making some of EdWort's House Pale Ale and seeing what it tastes like.
Anyone use this before...?
I can't find any recipies that call for it - yet I'm intrigued by "peppery and spicy".
I'm thinking of making some of EdWort's House Pale Ale and seeing what it tastes like.
Anyone use this before...?