Fermentis pretty much says that T-58 yeast is "estery with somewhat peppery and spicy flavor". And that does sum it up nicely, but it's not the entire truth. I've used fermentis T-58 yeast plenty of times and the biggest thing that I have found is that it definitely has a peppery flavor to it. It's not in-your-face peppery, but it's discernible enough to know that it exists. As for the esters . . . .I've never tasted any kind of esters using this product but that doesn't mean they aren't there.
So, what else about Fermentis' T-58? What can this T-58 be used for in brewing? Well, I'd say one of the best styles for T-58 would be a witbier. The pepper flavor really pairs well with the coriander and orange peel. I threw some ingredients together one time and decided to try this yeast out. I took a keg of it on vacation and my twin brother told me it tasted just like Blue Moon. I don't remember what I put in the recipe but I do know I used some older hops and some older malt that I just wanted to use up. But it did surprisingly taste very good. So I'd say that T-58 could pair well with any kind of wheat beer. You could possibly substitute T-58 for a Belgian yeast if you wanted to but it would all depend on the kind of Belgian you are making. I'd say you could potentially use it for a saison recipe too. And as for temperature range, I would keep it on the warmer side and go anywhere between 70-75 degrees for the best flavor.
The one thing that I absolutely hate about Fermentis' T-58 is its flocculation properties. Quite simply stated: it sucks! T-58 does not have medium flocculation like how Fermentis' claims on their website. It has poor, very poor flocculation properties. After primary fermentation this stuff will just hang around in your beer for weeks if you don't do something about it. The best way is to add some gelatin or some K.C. Super Kleer finings or to cold crash those bad boys out of your beer.
Other than that I think that Fermentis T-58 is a good yeast to use depending on the style of beer you wish to drink. Here's a simple recipe for a witbier using the yeast. Give it a shot, I think you'll like this stuff. And let me know how the beer turns out if you make the recipe! Cheers!
Witbier (Perfect for Summer!) *Note: This is a 2.5 gallon boil volume.
3.30 lb LME Wheat Bavarian (Briess) (4.0 SRM) Extract 43.42 %
3.30 lb LME Wheat Bavarian (Briess) [Boil for 15 min] Extract 43.42 %
0.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 6.58 %
0.50 lb Wheat, Flaked (1.6 SRM) Grain 6.58 %
1.00 oz Cascade [6.30 %] (60 min) Hops 12.7 IBU
0.50 oz Orange Peel, Bitter (Boil 10.0 min) Misc
1.00 oz Coriander Seed (Boil 10.0 min) Misc
1 Pkgs SafBrew Specialty Ale (DCL Yeast #T-58) Yeast-Ale
7 comments:
I recently used T-58 in a Belgian Pale ale, & I'm detecting some sour notes in it. Is this a characteristic or do you reckon I picked up a bit of an infection? The sourness seems pretty similar to WB-06.
No, no sourness. You shouldn't be picking up any sourness from either t-58 or the wb-06. If you are then it could be an infection. I would double check your sanitation procedures.
Not to change the subject, but I had the same problem with 06. Actually won a ribbon by entering my hefeweizen as a Berliner Weisse. It wasn't an infection; just tart to the extreme.
I recently used it in a Belgian wit and it worked pretty well but I *completely* agree with your comments on flocculation. It sucked. Overall I'd use it again, though. It gave the beer a lot of nice clove notes.
You have to hit the wart with O2 to minimize floculation.
I am happy to say that less than 4 hours after I pitches this yeast it is fermenting aggressively. I did add yeast nutrient but I have to offer this counterpoint regarding flocculation concerns. Obviously wort must be properly cooled and aerated and, of course, Belgian yeasts like to ferment WARM - 72 degrees plus - as far as I am concerned. I look forward to tasting the result.
I brewed a Lemongrass and Ginger beer with this yeast and let me say it really hit the spot.
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