loganb
Well-Known Member
what all should i expect from this yeast besides somewhat peppery and spicy flavor? just ordered some stuff from BMW and wanted to try a differnt yeast. i am makin a batch with 2-row amarillo and t-58. thanks
...my beer went from 1.063 to 1.018 and wouldn't go lower. Had almost a pound of unrefined sugar in the recipe, so I thought it would go lower.
Same here. My latest batch with an OG of 1.062 stopped at 1.026... I think the low attenuation characteristics of this yeast, plus the "too high" mash I did (156, was dialing in my RIMS during its first use) conspired to give me a higher than expected FG (was supposed to be 1.019). Still in the secondary, but it tasted good during my test at transfer!
Hmmmmm...T-58 is supposed to be a fairly high-attenuating yeast, and that's been my (single) experience with it. I don't have the exact numbers on me, but my Belgian-inspired rye ale went from something like 1.080 to 1.014.
I think it's good we're getting some info on T-58 use on the board for everyone to see, there's not much info out there about it... There are about 1/2 a dozen threads on the board, each with a little info... maybe they should all be merged to consolidate the info?
Mine went below 60 and man is it peppery. Like black pepper.
I think i'm gonna dry hop it with .75oz of cascade.
This is really different from what jrfuda is saying about his bier also fermented at very low ale temps. Do tell what was the style/recipe like for this brew. Also how old is this bier?
I used this in a belgian blonde. Fermentation took off in about 2-3 hours! Temp was 58F and was done rather quickly, in about 4 days there was no bubbling. Primary 2 weeks, secondary 2 weeks, bottled 3 weeks and the beer tastes very good. A little peppery and does have some banana flavors.
So how did it turn out teacher? How was the yeast character and any idea about the fermentation specs?
Schlante,
Phillip
...the yeast chewed the OG down to 1.005 within 3 day...
I was trying for a dark american ale, but I fudged it a bit. There's a bit of chocolate flavor and a nice cascade kick. OG 1.073, didn't take a FG.
If you'd like, I could bring you a bottle. I go between the west suburbs and hyde park every weekend.
As for my brew I'm still a ways away from being able to offer any tasting notes of worth as mine isn't even a week old yet. I plan on checking the gravity on Thurs. which is day 9. If it's good I'm gonna cold crash it and bottle it the following Tuesday. Wheat biers are usually good young, this will be yet another test for this yeast.
Schlante,
Phillip
I would say this yeast made a pretty good hefe for me on my one attempt above. The hydro sample was suprisingly close to the Paulaners I was drinking at the time. The Paulaner's was more bready/wheaty but the recipe accounts for this as I only had 35-40% wheat malt in my bier. The Paulaner's also had more clove/spice flavor, but I anticipate a lowering of the fermentation temp would balance it out between the fruity esters and spice. I'll definately be brewing up a batch of 50/50 wheat/marris otter and fermenting in the 72-75 degree range with this yeast at some point in the future to see what the results are for a true hefe. I say go for it, I think it'll come out pretty good.Is T-58 good for wheat beer, like Hefe? Has anyone brew wheat beer with T-58?
Enter your email address to join: