Question About T-58

Ingredients
1

I recently brewed a Belgian Pale Ale with BE-256.  The beer came out good but didn’t have a lot of the Belgian character that my wife wants.  The character was very subdued.  I was first thinking of using T-58 in the next iteration of this beer but have seen some negative comments about the yeast especially from Dave Taylor whose opinions on yeast I strongly respect.  Another thought was to use Wyeast 3522 which would mean making a starter that I was trying to not have to make but will do one if it is the better strain.

I know that a BPA is not supposed to have a lot of phenolics in it but am trying to suit my wife’s palate.  I don’t want to overdo it and have it taste like a Belgian IPA.  I can probably control the temperature to keep it cooler to keep the phenolics on the lower side.

So I am looking for feedback on whether I should can the idea of using T-58 (I am now thinking of maybe leaning toward 3522).  Inquiring minds want to know.  TIA

2

IMO, T58 is OK but kinda bland. I’d go 3522 all day over it. If you don’t hop like an IPA, it won’t taste like a Belgian IPA. Think A’Chouffe.

3

I actually like T-58, but in my experience, it will be very restrained in its Belgian character. I know Fermentis’s website says “intense fruity and phenolic flavors”, but my experience has been “mild fruity and phenolic undertones”.

4

Another vote for 3522. It and 3787 are my favorite Belgian yeasts, hands down.

The dry Belgian yeasts are okay, and I keep them in stock when I am not sure when I am going to get a chance to brew. But they aren’t as good as 3787 and 3522.

I recently split a batch between 3787 and 1388 (Duvel) yeast. 1388 is pretty nice if you want restrained phenolics, but I definitely preferred the 3787 version with it’s fruity esters.

5

i haven’t used T58 in forever, and i don’t think i would imagine doing so again. but for absoplute beginner brewers i think it is a great choice for a dry yeast if you just want a simple beer. i always found my t58 beers tasty and with no-fuss fermentations.

interesting goose - about BE256 - i dont know what to think about it.

6

to me, t-58 is just a black pepper bomb

7

Do you ferment really hot or something? I’ve gotten very, very restrained yeast character the times I’ve used T-58.

8

I used to ferment it at 63F and got dominant black pepper

9

its been a long time since I used it, but I typically ferment most my beers on teh cool side. I didnt feel the need to continue using t-58 because I didnt care for the pepper flavor

10

I’ve used BE 256 several times. I had the pretty much the same impression as Goose - some Belgian character, but not intense. I like it in a Belgian Pale Ale.