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Brews & Views Bulletin Board Service * Brews and Views Archive 2008 * Archive through November 18, 2008 * What have you guys made with T-58? < Previous Next >

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John Baer
Intermediate Member
Username: Beerman

Post Number: 289
Registered: 03-2003
Posted From: 141.158.20.2
Posted on Friday, October 03, 2008 - 05:45 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I have a Leffe Blonde clone that's about ready to be kegged and if it tastes as good as it smells I'll need to pitch something else on the yeast cake.

Anyone have a recipe that would work particularly well with this yeat? Thanks

JB
 

Steve Pierson
Intermediate Member
Username: Stevepierson

Post Number: 387
Registered: 03-2003
Posted From: 66.162.131.35
Posted on Friday, October 03, 2008 - 07:53 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Sort of off your topic, but here goes ...

A buddy and I brewed a Belgian wit. Added coriander and orange peel as is typical for that style. He pitched a liquid yeast - I pitched the T-58. Fermented in the high 60's.

His beer came out good - tasty, easy drinking wit. For some reason, mine had a very strong coriander flavor - strong to the point of undrinkable. The yeast was the only major difference in the beers.

I still have some of that beer - it's a couple of years old now - pours crystal clear in the glass - but now it is getting vinegar flavors. Every time I see it at the back of the beer closet I think about dumping it.

I would use a light hand if you decide to brew a beer with spices.

(Message edited by stevepierson on October 03, 2008)
 

Martin Luther
New Member
Username: Martinluther

Post Number: 3
Registered: 04-2007
Posted From: 206.126.209.6
Posted on Monday, October 06, 2008 - 03:25 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I have used it for dubbels and even quads. I like what it does for Belgain beers but I often split a ten gallon batch with liquid Belgain yeast. Sometimes the 58 is my favorite of the two sometimes not.
 

ChriSto
Intermediate Member
Username: Christo

Post Number: 440
Registered: 02-2006
Posted From: 216.176.226.154
Posted on Monday, October 06, 2008 - 05:57 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I've used it for a 1.054 Belgian Pale Ale and a 1.071 Belgian Blonde. Very similar recipes for each except added 1.5 lbs of sugar to the Blonde. Otherwise 80% pilsner, 7.5% munich, 5% wheat, 7.5% caravienne and bittered at around 27 IBUs.

Both beers have returned ribbons in large contests.

I'm contemplating using it in a dubbel or strong pale, but think I want a little fruitier flavor profile. T-58 gives fairly good spicy phenols but less so in the ester profile. Still, it makes very good Blondes and Pales.

(Message edited by christo on October 07, 2008)
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 9312
Registered: 01-2002
Posted From: 24.150.192.193
Posted on Monday, October 06, 2008 - 06:28 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I have a friend who used T-58 in a very respectable Belgian pale ale (patterned after but actually better than De Koninck). This is on my list of recipes to brew.
 

Jim Williams
Junior Member
Username: Jim_williams

Post Number: 45
Registered: 02-2006
Posted From: 68.0.213.35
Posted on Tuesday, October 07, 2008 - 12:44 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

what temperature are you guys fermenting this yeast at? I used it, and, fermented with my usual Belgian routine. Started around 60deg., it took off quick, and, hit around 78deg at the highest. This beer tastes like a banana smells! Tell me it's going to mellow!!
 

Jerrod Scott
New Member
Username: Jrod

Post Number: 19
Registered: 02-2008
Posted From: 71.33.97.148
Posted on Tuesday, October 07, 2008 - 01:57 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I got this from this board so it isn't an original idea but this makes a great Orval base beer--mix in some Brett and bottle condition. I was super impressed. I fermented all summer with T-58 and it is decent. I let it rip in the high 70's for the most part and fermented numerous table beers--blonde and brown, an Orval clone (noted above), a nice dubbel and even a hoppy trippel. All drinkable but next year I think I'll try a liquid yeast to contrast it.
 

ChriSto
Intermediate Member
Username: Christo

Post Number: 443
Registered: 02-2006
Posted From: 216.176.226.154
Posted on Tuesday, October 07, 2008 - 12:13 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Jim- my Belgian Pale was kept in the mid 60's and ended with all spicy phenols and no esters. The Blond was around 70 and did have some orange and lemon notes. The orange was at first a little like the old powdered drink "Tang" but it mellowed over time and is quite nice now after 3 months.

Probably before using in a stronger beer, I'm going to make a Biere de Table with T-58 as well. Again, using the same recipe but keeping the beer in the 1.040 session range. Just to see.
 

John Baer
Intermediate Member
Username: Beerman

Post Number: 290
Registered: 03-2003
Posted From: 141.158.20.2
Posted on Tuesday, October 07, 2008 - 02:11 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Thanks for the suggestions. I chilled my Leffe clone to 60 degrees and parked it in my basement at 65 for a day and a half before moving it next to my furnace at about 75. It smells of the spicey phenols I was hoping for.

Hey Bill,
How do you think this would work in your christmas beer. I have made the recipe you posted for an ale with orange, cinnamon, ginger and honey a few times and was wondering this morning how the T-58 might work with it. Any opinion?

JB
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 9323
Registered: 01-2002
Posted From: 24.150.192.193
Posted on Tuesday, October 07, 2008 - 08:10 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

John, I'm intrigued by the thought of my holiday spiced ale fermented with T-58. I confess I haven't brewed it since 1999. In general I'm tired of spiced beers apart from wits and other lightly spiced Belgians. Just last weekend I was at the local brewpub, which takes a couple of kegs of their "mocktoberfest" (fermented with US-05) to which they add a light touch of pumpkin pie spice. My wife was intrigued enough to order a half-pint (she liked it moderately well), and I was recounting my story that for five years in a row I brewed my own relatively popular spiced ale.

Anyway, if you or anyone else ferments this beer with T-58, please let me know what you think. It might be enough to get me to resurrect the recipe.
 

dhacker
Senior Member
Username: Dhacker

Post Number: 1525
Registered: 11-2002
Posted From: 74.242.161.105
Posted on Tuesday, October 07, 2008 - 10:27 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

A little late here, but here's another dandy recipe. (IMHO)


Crisp Rye Ale

Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 22.00
Anticipated OG: 1.054 Plato: 13.33
Anticipated SRM: 7.0
Anticipated IBU: 23.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 75 Minutes

68.2 15.00 lbs. Marris Otter Pale Malt(2-row) Great Britain 1.038 3
13.6 3.00 lbs. Munich Malt(light) Canada 1.034 15
18.2 4.00 lbs. Rye Malt America 1.030 4

1.50 oz. Mt. Hood Pellet 6.50 21.4 60 min.
1.50 oz. Hallertauer Pellet 4.00 2.2 5 min.

2.00 Unit(s)Whirlfloc Fining 15 Min.(boil)

DCL Yeast T-58 SafBrew Specialty Ale

Mash Type: Single Step

Grain Lbs: 22.00
Water Qts: 32.00 - Before Additional Infusions
Water Gal: 8.00 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.45 - Before Additional Infusions

Saccharification Rest Temp : 150 Time: 70
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 168 Time: 20


Total Mash Volume Gal: 9.76 - Dough-In Infusion Only
 

Paul Edwards
Senior Member
Username: Pedwards

Post Number: 1629
Registered: 03-2003
Posted From: 76.240.201.120
Posted on Friday, October 10, 2008 - 12:27 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

My LHBS just got T-58 in stock. I'm gonna get some and use it in a split batch with something else for the other half.

What Wyeast strain do you all think I should try for the comparison?
 

Denny Conn
Senior Member
Username: Denny

Post Number: 6992
Registered: 01-2001
Posted From: 75.145.77.185
Posted on Friday, October 10, 2008 - 07:25 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I can't think if a Wyeast strain that's all that close to T-58.
 

ChriSto
Intermediate Member
Username: Christo

Post Number: 445
Registered: 02-2006
Posted From: 68.51.178.62
Posted on Saturday, October 11, 2008 - 12:15 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

From a phenol and less estery standpoint, the White Labs Bastogne yeast would be somewhat like it though I can't say that for certain since its been a few years since I used it.
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 9339
Registered: 01-2002
Posted From: 24.150.192.193
Posted on Saturday, October 11, 2008 - 02:44 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I've used White Labs WLP510 Bastogne in an Orval clone. It's only slightly "Belgian," with restrained fruitiness and only a hint of phenolics. The finish is dry and almost crisp but with reasonable body. As I have mentioned frequently, I hop my large starters to about 15 IBUs and drink the resulting beer as a low gravity (O.G. 1.036-1.040) table beer. Of the ten or so strains I've used this way, WLP510 is my favorite, enough so that I've been considering brewing an entire batch of this beer.

If T-58 (I still haven't used it) is like WLP510, it would be a very good strain for lower gravity Belgians.
 

Jim Williams
Junior Member
Username: Jim_williams

Post Number: 46
Registered: 02-2006
Posted From: 72.221.65.41
Posted on Saturday, October 11, 2008 - 10:39 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Still curious why my beer tastes like a banana smells. Maybe, I just need some more time on it. It's still pretty young. What causes that flavor?
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 9340
Registered: 01-2002
Posted From: 24.150.192.193
Posted on Saturday, October 11, 2008 - 01:18 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

The source of the banana flavor is isoamyl acetate, which is an ester, a relatively simple organic compound formed when an acid reacts with an alcohol. I recall making isoamyl acetate in chemistry lab years ago in college. Of course esters are produced during fermentation, more so with some yeast strains than others. Ester formation is encouraged by high fermentation temperature. Jim, you say the temperature in the fermenter got as high as 78 F. In fact it may have been even higher due to the heat of fermentation itself (it's an exothermic reaction, that is, it produces heat). That's very likely the cause of the exaggerated banana flavor.
 

Jerrod Scott
New Member
Username: Jrod

Post Number: 20
Registered: 02-2008
Posted From: 71.33.99.16
Posted on Saturday, October 11, 2008 - 02:41 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

The banana is pretty fleeting. I think it lasts for a month after primary. I have a dubbel that is around three months old and it hasn't been in that beer for quite some time.
 

Jim Williams
Junior Member
Username: Jim_williams

Post Number: 47
Registered: 02-2006
Posted From: 72.221.65.41
Posted on Sunday, October 12, 2008 - 01:40 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Thanks, Bill. Jerrod, that's encouraging. This is a beer I don't want to drink at all. Banana's work in a smoothie just fine