I was given some dry yeast that I have never used before and split 10 gallons between the two. The Fermentis web site does not give alot of information on these . What can I expect from these yeasts? Thank you for your help.
I have used both of them, T-58 is an equivalent to WY1214(trappist) I find it inferior though.I ´ve brewed some belgian styles with good results, the only thing to be pointed in regards this yeast is that beers will need to be aged a long time to get rid of a deep bubble-gum taste.S-04 is an english type yeast to brew any kind of british styles, I ´ve breewed 3 or 4 times using it with no good results, I don´t like it so much.
T-58 is reportedly the yeast for Pannepot. I've never got bubblegum with it, but i also fermented it pretty warm, starting 70 and pushing 80 when it finished. Nice peppery phenols the couple times I have used it for a grisette.
I'm fairly sure De Struise uses T-58. T-58. I use it for a belgian wheat I make with some bitter orange and grains of paradise. I've never gotten a lot of bubble gum from it but it does get peppery. Though never out of balance in my experience. I'd like to try it with a higher gravity pils wort to see if I can push the phenols a bit. Overall it is ok but a bit bland. S04- I've made one beer with it that was really good, the rest sucked- pass.
I have used T-58 in a few beers, the last of which was a Belgian Single. I have mostly heard complaints that this yeast lacks character, but I thought it had a nice subtle spicy/peppery finish which is favorable to me when it comes to Belgians. I did not get any bubblegum, which is a flavor that when present in a beer becomes a straight drain pour for me. I would say behind Ardennes, T-58 might be my preferred yeast for Belgian beers. I do ferment on the cool side for most beers as well. S-04 is a Whitbread strain, but I am not sure if anyone knows for sure which Whitbread strain as it seems to lack the character that either WY1098 or WY1099 seem to contain. Maybe a slight bready character, and I think it muted the hops a bit. I have only used this yeast a couple times.
Ferment S-04 cold (62-65 F), as when it gets to 70-72 F it can throw off some weird esters (iso-amyl acetate and a weird tangy kind of flavor). When cold, its lightly fruity with a touch of tang, but makes good beers. Not much into belgian beers, so no experience with T-58.
I have used S-04 for a few batches of English style beers that use dark malts (e.g., Porters, Northern English Brown Ale, etc.). I have always been pleased with the results. In past threads, folks have reported that this yeast strain can produce bready flavors which most people did not really like in their beers. I have never brewed with T-58. Several BAs posted in this thread that this strain produces phenols (e.g., spicy/peppery). Does this strain also produce noticeable fruity esters? Cheers!
Thanks for your responces. I brewed an IPA with these yeast using Munich for the base and a touch of Caramunich. I know this sounds goofy just somthing different.
I recently had Victory NATO IPA and I really enjoyed that beer. The only details that I could find were: “An IPA with a truly unique combination of worldly ingredients from America, UK and Germany.” Based upon my one tasting I would guess that NATO IPA used American aroma hops, an English yeast strain and German malts. It is very tasty. Your IPAs sound interesting in the same vein as Victory NATA IPA: a European style IPA? Good luck with your IPAs! Please report back on how they turned out. Cheers!
I don't see the problem with that idea. I bet the T-58 makes a decent Belgian IPA, I did just remember that the attenuation of it seemed low...which might be why it worked so well for a Belgian Single. I really didn't get too much of the fruity esters, why might be why some people find this yeast boring.
“I really didn't get too much of the fruity esters, why might be why some people find this yeast boring.” Thanks for that input. Yeah, I would likely find T-58 boring if it produced low ester levels in my homebrewed Belgian Ales. Cheers!
Well, everybody has a different palate and expectation from a given beer style. As I have posted many times: The beauty of homebrewing, brew the beers you like and brew them the way you like. Cheers!
I used T58 for something like a Wit and for a mead. The wit had more of a hefweizen profile (good, but not what I wanted). The mead was done on a cellar floor in midwinter, at like T=58 degrees F (see what I did there) and it came out neutral. I have used S04 several times. I first used it with a porter and it was nice, and have used it in browns, too. I subsequently used it in a few paler ales and it came across like raw bread dough. I was put off by it. Maybe the roasted flavors hid this, or maybe the yeast behaved differently for some reason, but I had two doughy examples and I don't want that again. I'm not sure what makes it go all doughy; I'd consider using it again if I knew how to control it.
Thanks for your support on my IPA's. It's funny that of all the styles I brew and am 100% happy with I have never brewed an IPA and said,"This is a Keeper!". Not that my brews were bad just not good enough. These IPA's with the T-58 and S04 were heavily hopped the last 5 minutes and flame out. My plan is to not dryhop the T-58 and dry hop the S04. It will be a couple months before I tap these but I will report back. Take care.
I brew a pretty simple Wheat every summer mainly for my BMC swilling friends who like to show their snobbish side by serving Blue Moon in the hot weather. T-58 is ideal for this. Just enough esters to convince them that they're drinking a Wheat beer (because, as everybody knows, wheat tastes just like cloves ). Served ice cold, I actually like it, too.
