I’m trying to decide what yeast i want to use for rye ipa.
The standard of US-05, and S-04 are what i normally use and have produced what i’m looking for in my other beers. I have i was thinking that US-56 or T-58 could be interesting. would the t-58 and the rye be too much? I plan on doing an extract with NB rye extract malt, w/specialty grains.
I think the combo of T-58, rye, and IPA-hopping rates may be a bit too much.
I’d try the rye/T-58 combo first in a pale, rye beer (somewhat of a cross between BPA and a light saison). If that’s to your liking, bump up the hopping rates a bit in the next go around.
I actually had to look up US-56, which I believe has been renamed US-05.
US-04 and US-05 are both great yeasts for IPA. I prefer the US-04, because it drops out fully and quickly leaving you with a clear beer in a short amount of time. US-04 gets a bit too estery for some palates if pitched above 65F, so US-05 is your best bet if you’re forced to ferment at 65F or higher.
I am not sure about using T-58 for a Rye IPA, but I have never tried it either. It might have a bit to much Belgian character for my taste. I have always used S-05 for my IPA’s because it is easier to work with than 1056 but it does not flocculate as well as I would like it to (i.e. as well as 1056). S-04 would also be a good choice but as has been mentioned it does get somewhat estery if you ferment it on the warm side
For my tastes, I wouldn’t use T-58 for anything that has “IPA” in the name. IMO, 05 would be the way to go.
Is T-58 more of a saison yeast or a classic Belgian Abbey-type yeast? I read a few descriptors online, but didn’t get a whole lot of specifics.
What hops are you planning on using?
IMO, it’s closest to a wit yeast. Pretty phenolic (not in a bad way), restrained fruitiness.
Thanks for suggestions. I will probably go with us 05.
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