I have one extract batch of Belgian ale under my belt, and it was good at 6.5 ABV, but I’m shooting for closer to 9%. I plan to add a couple of pounds of Munton’s light DME and some honey to the next batch to increase the OG. The first batch was fermented with SafeBrew T-58 dry yeast, and the esters were very nice, but I question it’s ability to tolerate higher alcohol content.
I have obtained a vial of White Labs 099 Super High Gravity yeast. My question is can I use the T-58 yeast initially for the esters, then pitch the high gravity yeast after a week or so to complete the fermentation. Or put another way, will two different strains of yeast “go to war” with one another? I’m shooting for something similar to Victory Golden Monkey (9.5%).
Absolutely. Been doing it for years. Overall I pitch a single strain normally, but there are reasons to blend yeast. Sometimes I want a yeast character/performance combo that I can’t get from a single strain. Example - pitching 3724 Saison and holding @ low 70s until it wants to stall and then pitching some 3711 (very attenuative and easy to use) to finish the job. You can also pitch an awesome but less flocculant strain with a milder strain that flocs out better and end up with a clearer beer. Or obviously just pitch two strains that you think will complement each other. Have fun with it!
Thanks! I was concerned that different yeast strains might be hostile to each other. I’m thinking that I should initially pitch the T-58 and let it do it’s thing, then pitch the high gravity yeast after the initial activity slows to negligible.
Thanks! I loved the flavor of the first batch with the T-58. It was much better after 30 days in the bottle, carbonation and sweetness wise. That batch was fermented in February when excessive heat was not a problem. I have since built a dual stage temp controller (Inkbird) and obtained a used refrigerator for total fermentation temperature control, so I can now brew year round!
Thanks to all of you veterans for your advice for us newbies. You are making a huge difference in the evolution of home brewing. I will try to maintain the tradition of sharing my experience with others. Cheers!
I have used one packet of rehydrated T-58 in a belgian tripel before to the tune of 9% no problem. I did incrementally feed the yeast sugar throughout fermentation though to be sure of a dry finish.
+1 on T-58 having no problem with a 9% beer, especially if you rehydrate 2 packs.
That yeast can go higher. Don’t fear T-58. It’s an excellent yeast, and it can handle high temps and high alcohol well with no ill effects. The Belgian strains are in general quite happy fermenting warmer than the “typical” ale strains. In fact, some of them demand it (e.g. the White Labs Saison strain WL565 - it needs to rise up into the 80’s to overcome its common dreaded stall). These yeasts will ferment well, with nice phenolic and ester profiles and none of the harsh fusel alcohols produced by “typical” ale yeasts at warm/high temps.
I just used T-58 and found the final gravity was a little higher than I wanted, so I pitched some Nottingham with a little added sugar.
I guess the only advice would be is that if you pitch the second yeast later during fermentation, use a dry yeast since they don’t have the oxygen requirements of liquid yeasts.