belgian ale?

So I wanted to do a saison but will be using T58. I honestly am not sure what belgian styles this yeast works best for although it worked great for a wit that I did recently. I have seen certain yeast sub charts that show it as the equivalent to WY3724 which doesn’t seem correct.

I am not sure what this would be considered but I am thinking it would be close to a Blond? My saison would be a bit different and have some munich and wheat instead of the other specialty malts…

10.5# Pils
.75# table sugar
.25# aromatic
.25# caravienne

magnum 60 min
EKG 20 min
EKG 5 min

T58 yeast - let free rise into the upper 70s?

OG 1.058
FG 1.008
ABV 6.5
IBU 29

The problem is that my OG is a bit below the guidelines for a blond but I wanted to have a bit lower ABV since this yeast is very attenuative for me. I would do a belgian pale but I want something very light in color. Should I just ignore the specific guidelines and go for a ‘belgian specialty’?

do you think anyone will be able to tell the OG was too low? are you planning on entering in contests? unless both answers are yes then call it a blonde.

No to both. I will probably drop the OG a few more points then…

T-58 gets kinda funky above 70.  Not bad funky.  Good Belgian funky.  It’s spicier in the low to mid 60s.

Thanks. Good to know. That is kind what I was hoping for since I am going for something ‘saisonish’. I will probably keep it in the mid 70s. Just so I know, how high can I take it?

if you are after saisonish, and what Kinetic says is true I’d keep it in the mid 60’s. saison can have a little funk but the yeast character should really be about the spice

The highest I ever took it was 74ish internal (measured on the 3rd day).  I pitched around 62 and let it rise with no temperature control.  The ambient temperature was 67-69.  The beer had the peppery/spicy notes from the colder initial fermentation and the funkier notes from the free rise similar to DuPont funk, but not the same.  Fusels were not a problem.

Don’t be surprised if you get minimal airlock activity.  I’ve only used it three times.  It was never a vigorous fermenter airlock wise, but it attenuated well.  This yeast made a rehydration believer out of me after the first non-rehydrated use.

According to my notes, I ran T58 at 66F for my most recent wit. The character from the yeast seems great however I have a lot of untraditional things in that beer affecting my perception. I got 85% attenuation from mashing at 150F.

I will plan to start cool and let it free rise similarly to your process. I plan to mash at 148 and with the table sugar hopefully get close to 90% attenation.

thanks for all of the help.