nanop
Well-Known Member
So I had this buried in another thread but figured that others might benefit from my experiences with Fermentis Safbrew T-58 yeast. I hadn't intended to brew this recipe with it but my starter seemed ineffective and since I had some in my fridge and really wanted to get thru the vigorous fermentation before I leave town for the weekend, I pitched it.
The recipe (as brewed):
Name: Saison Fuerte
OG: 1.058
FG: 1.016 (hopefully lower...)
ABV: 5.5%
SRM: 6 (likely darker due to starter)
IBU: 40.9
Boiling Time: 75 mins
Batch Size: 5.25 gallons
Boil Volume: 3 gallons
Yeast:
- 500mL of 1L starter from dregs of Jack D'or and Ommegang Hennepin (failed to start at 50h+ after pitch but still may impart some flavor)
- 1 packet Fermentis Safbrew T-58 (pitched 50+ hours after the above starter)
_Fermentables:
4lbs Northern Brewer Gold Malt Syrup (46%, 36PPG)
2lbs Northern Brewer Wheat Malt Syrup (23%, 36PPG)
1lb 4oz Belg. Pilsner Malt (14%, 34PPG)
10oz Table Suar (7%, 46PPG)
6oz Turbinado Sugar (4%, 44PPG)
5oz Belgian Biscuit Malt (4%, 35PPG)
2oz Oats (1%, 34PPG)
1oz Gambrinous Honey Malt (1%, 28PPG)
Minimash in 2.5qt water at 148F for 1.5hour, then 155for 15mins
_Hops:
First Wort (75+ mins): 1.125oz Chinook (13% AA)*
30 mins: 0.25oz Mt. Hood (5.5% AA)
20 mins: 0.25oz Mt. Hood (5.5% AA)
15 mins: 0.25oz Mt. Hood (5.5% AA)
15 mins: 0.25oz French Strisserspalt (2.9% AA)
10 mins: 0.25oz Cascade (7.0% AA)
05 mins: 0.50oz French Strisserspalt (2.9% AA)
01 mins: 0.25oz Mt. Hood (5.5% AA)
01 mins: 0.25oz French Strisserspalt (2.9% AA)
01 mins: 0.25oz Cascade (7.0% AA)
01 mins: 0.25oz Centennial (8.9% AA)
Note:
It took close to 30mins to bring the water to a boil so the Chinook were in for 30mins pre-boil + 75mins of boil.
---
So, I cold crashed my starter (made from the dregs of Jack D'or and Hennepin) for a day in the fridge, decanted the top 500mL, warmed to close to room temp and pitched into the 5gals of 76deg wort and shook vigorously for 5mins. I rearated a few times over the next 30hours. At 50+ hours after pitch, there was no activity.
Worried that the starter was ineffective (dormant, dead or too small), I reaerated and pitched the packet T58 (marked with an expiration date of 1/2012).
2 hours after pitch: fermentation had begun (76 deg)
4 hours: there was a lot of movement in the wort. (78 deg)
12 hours: a nice 1" krausen had formed, airlock is bubbling 2 per second! (80deg)
I think going to ride this out without controlling the temperature. Ambient right now is ~ 75deg and expected to drop tonight.
I'll report back in this thread with updates on fermentation/bottling/tasting. I've read mixed reports of using t58 in a warm ferment, so I'm interested to see what my results are.
The recipe (as brewed):
Name: Saison Fuerte
OG: 1.058
FG: 1.016 (hopefully lower...)
ABV: 5.5%
SRM: 6 (likely darker due to starter)
IBU: 40.9
Boiling Time: 75 mins
Batch Size: 5.25 gallons
Boil Volume: 3 gallons
Yeast:
- 500mL of 1L starter from dregs of Jack D'or and Ommegang Hennepin (failed to start at 50h+ after pitch but still may impart some flavor)
- 1 packet Fermentis Safbrew T-58 (pitched 50+ hours after the above starter)
_Fermentables:
4lbs Northern Brewer Gold Malt Syrup (46%, 36PPG)
2lbs Northern Brewer Wheat Malt Syrup (23%, 36PPG)
1lb 4oz Belg. Pilsner Malt (14%, 34PPG)
10oz Table Suar (7%, 46PPG)
6oz Turbinado Sugar (4%, 44PPG)
5oz Belgian Biscuit Malt (4%, 35PPG)
2oz Oats (1%, 34PPG)
1oz Gambrinous Honey Malt (1%, 28PPG)
Minimash in 2.5qt water at 148F for 1.5hour, then 155for 15mins
_Hops:
First Wort (75+ mins): 1.125oz Chinook (13% AA)*
30 mins: 0.25oz Mt. Hood (5.5% AA)
20 mins: 0.25oz Mt. Hood (5.5% AA)
15 mins: 0.25oz Mt. Hood (5.5% AA)
15 mins: 0.25oz French Strisserspalt (2.9% AA)
10 mins: 0.25oz Cascade (7.0% AA)
05 mins: 0.50oz French Strisserspalt (2.9% AA)
01 mins: 0.25oz Mt. Hood (5.5% AA)
01 mins: 0.25oz French Strisserspalt (2.9% AA)
01 mins: 0.25oz Cascade (7.0% AA)
01 mins: 0.25oz Centennial (8.9% AA)
Note:
It took close to 30mins to bring the water to a boil so the Chinook were in for 30mins pre-boil + 75mins of boil.
---
So, I cold crashed my starter (made from the dregs of Jack D'or and Hennepin) for a day in the fridge, decanted the top 500mL, warmed to close to room temp and pitched into the 5gals of 76deg wort and shook vigorously for 5mins. I rearated a few times over the next 30hours. At 50+ hours after pitch, there was no activity.
Worried that the starter was ineffective (dormant, dead or too small), I reaerated and pitched the packet T58 (marked with an expiration date of 1/2012).
2 hours after pitch: fermentation had begun (76 deg)
4 hours: there was a lot of movement in the wort. (78 deg)
12 hours: a nice 1" krausen had formed, airlock is bubbling 2 per second! (80deg)
I think going to ride this out without controlling the temperature. Ambient right now is ~ 75deg and expected to drop tonight.
I'll report back in this thread with updates on fermentation/bottling/tasting. I've read mixed reports of using t58 in a warm ferment, so I'm interested to see what my results are.