Thursday, April 23, 2009

Fermentis T-58 - Review

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


xomz said...

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.

Homebrew Junkie said...

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.

Robert said...

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.

Jeff Stewart said...

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.

kitemanks said...

You have to hit the wart with O2 to minimize floculation.

Robert said...

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.

Ales to Lagers said...

I brewed a Lemongrass and Ginger beer with this yeast and let me say it really hit the spot.

Muddy said...

I use it in a tripel style beer and it's probably the most popular beer I've ever made. Lots of bubble gum, clove and banana. Not to spec for a true tripel but I'm not trying to win any contests with it, just interested in making damned good beer. I have to make a batch every 2 months or so else I run out!

I've found that dosing the sugars in stages helps improve attenuation. All of the mash sugars are fermented first and then I add the candy sugar to the secondary. I regularly get 75% attenuation with this one. The extra sugar helps to balance the huge alcohol on that beer, about 10.5% ABV. I'm about to try it on a Westvleteren clone recipe. I don't have a large enough mash tun to mash 17 pounds at once so I'm trying a two mash process for that one. Ferment the first wort and then add a second wort for the remainder. I may even add the candy syrup afterward for a third ferm.

As a side note, I tried the tripel with the S-33 strain and while it was closer to spec for a tripel, no one liked it nearly as much!

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zanbrew said...

If the recipe you listed is the same one you seemed to have flocculation problems with, then it's probably not the yeast's fault. You're recipe is VERY heavy on wheat, which will always create a cloudy beer.

In fact, I use T-58 for bottle conditioning, since the yeast settles so compactly on the bottom of the bottle.

One-the-other-hand, I have never used T-58 as a primary fermentation yeast, though I'm about to. I'll keep you informed of my outcome.

Bob said...

i will be using the T-58 to make a Trappist Table beer. Mostly pilsner malt with a touch of ginger to spice. Thanks for the info and review!

Anonymous said...

Very happy to see your recipe as I was about to brew almost the same thing this weekend using T-58!

Anonymous said...

Hello all, I am making a sort of Imperial Honey Pilsner, comparing two yeasts, with batch with T58 and one with US-05. Here's the recipe. I'll let you know how it turns out. As of pitch plus 12 hours (overnight), the T58 is fermenting furiously and actually pushed out my airlock. The US05 is just getting going.

Imperial Honey Pilsner
Compare two Yeasts
US – 05 VS T – 58


10 Lbs 2-Row
1 lb German Vienna
1 lb Munich 10L
2 lbs brown sugar @ 20 minutes
4 lbs Honey at 10 minutes
Added 3/4 gallon water to adjust OG and top off carboys

Pre boil OG 1.034
Target OG 1.070
Actual OG 1.080

MASH - Strike 4.5 gallons at 165 to achieve 150 degree mash in silver cooler. 90 minute mash, stir every 15 minutes. Sparg with 3 gallons water at 170.

BOIL - 90 Minute

1 oz US Magnum pellets at 60
1 oz Cascade pellets at 50
2 oz german Hallertou pellets at 10

YEAST PITCH - Hydrated each yeast packet in 1/2 cup water at beginning of boil. Poured each yeast packet into respective carboy, let sit while cooling wort, and then siphoned wort into carboy 1/2 full. Aerated by shaking bottle and then filled to top. Siphoned remaining wort into each carboy. Most of trub went into 3 gallon t-58 carboy.

T-58 into 3 gallon glass Carboy
US-05 into 2.5 plastic Carboy