T58 Dry Yeast Review

I first used that yeast when it was included in a Belgian Ale extract with steeping grains-type kit. I was very impressed with the flavor characteristics it produced. It may have been one of my first really successful batches of home brew.

 

I have used it once on a pale ale split batch. I was very happy with the beer. The cloudiness drops with time. Not sure I would target this yeast for my Belgians but will not rule it out for split batches. Take care.

 

Did you manage to reuse your yeast, fermenting harvesting and fermenting again ?

 

Relay a good test gos on 2th and 3rd yeast generation

 

I am try to say is in order to test or judge yeast you might wanna let neutral selection to play a roll in the yeast.

 

My experience with T-58 was similar in that "I liked it." Did not find the beers to come out as dry as my goto saison yeast, 3711, nor attenuation nearly so high (well duh, 3711 is the BEAST). But the higher residual sweetness can have advantages for some brews. I'd say brewing the same beer twice and changing the yeast from your usual to T-58 is your best way to try this one out. I doubt there will be much in the way of disappointment.

 

I would say that wouldn't be correct. I'd say that using it the first time, from a pure pitching stand point would showcase what the intended results would be.

Subsequent pitches would have some mutation between generations that could skew it from the original pitch.

 

Does anyone no what brewery this comes from?

 

Don't know what brewery, although De Struise use it in pannepot. I've used it a few times and think it's pretty good, it's also the cheapest yeast for some reason, only £1.50 a pack here compared to WL vials which are £6.50. Which is nice

As for reusing it, I think I've read that it's a good idea for dried yeast if you want to compare it to the liquid equivalents, due to the way they are produced. I've never reused that one though as I've only brewed big beers with it

 

I decided to try something different for my Belgian Blonde and used it for the 1st time this weekend. Pitched @ 65. Anyone out there use this multiple times? I'm curious how this yeast has impacted your beers at different fermenting temps.

 

Everything you smell and taste in the first pitch will gradually be more intense with successive pitches. My maximum tolerance for this yeast was three pitches.

 

What is the mechanism for "more intense with successive pitches"? I have never heard this before.

 

I have no idea what the mechanism is, but this is something I notice with many yeasts. So the following is purely anecdotal experience.

A good example that everyone should be able to relate to is a professional beer using Chico yeast. A fresh pitch of Chico should be clean and neutral. When you pitch a pack of S-05 or Wy1056, the end result is malt and hops. It's like the yeast isn't even there. Many breweries that reuse Chico countless times do not consistently make a beer with a neutral yeast character.

Reuse of yeast can also be your friend. Trying to make a really good Belgian strong ale that has a yeast character comparable to the real deal? It's hard to do on the first pitch unless you under pitch which many people can't imagine doing since the inception of the Mr Malty calculator. Pitch number two and three will be closer to the real deal unless there is an over pitch. I've had much better results from under pitching Belgians than pitching the "right" amount of yeast according to a calculator.

 

I sort of agree and can see where you are coming from.

 

That´s our favorite yeast here in the brewery we love it.

 

Can't find a cheaper ($2.49/sachet) or better Wit yeast : )

 

I used it in a wheat beer, expecting something wit-like. It was a tasty beer, but in a blind test, I would have guessed it was made with a hefeweizen strain.