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

Tuesday, April 21, 2009

A.L.C.Y. Brew Session - Imperial Tripel Partigyle

Well, our fourth brew session took place for Ales and Lagers Carbonated with Yeast (A.L.C.Y.) brew club. Here are a couple pics. I wish I would have taken more but I was also taking video and being busy working on an Imperial Triple Partigyle brew.



This is my set up and this was when I first got there. You can see Geno in the background with his three tier system too.



This was the mash of the Imperial Triple. We packed in almost 50lbs of grain for the partigyle and I think it could have held another 5 lbs of grain easily! That's a shitload of grain! After mashing it I immediately started to vorlauf because it took almost 20 minutes to get a nice clean vorlauf going and by that time I was ready to sparge and collect.

The first runnings out of it were coming in at 1.100! That's what I wanted to hit but then I added another 4 lbs of sugar into the end of the boil and bumped it up to 1.170, which is a bit much so I plan on diluting it with some well aerated water in a couple of days.



And here are all the spent grains from everyone's mashes! After each person unloaded we all sampled the grain to see how much sugar was left. It was an interesting experiment. That's a lot of grain! And here's my recipe for the partigyle if you're interested:

40.00 lb Vienna Malt (3.5 SRM) Grain 90.91 %
4.00 lb Wheat, Torrified (1.7 SRM) Grain 9.09 %
3.00 oz Magnum [14.00 %] (90 min) Hops 45.3 IBU
1 Pkgs Trappist Ale (White Labs #WLP500) Yeast-Ale

And like I said, I added 4 lbs of corn sugar to the end of the Imperial Triple, so don't forget it if you try this recipe.