Im planning tomorrow make my first Witbier, i used dry yeast but i dont know if SFT58 it a good choice considering that propertie of spicy and high ester flavor. i dont want overpowering this flavor
maybe 50% white wheat , 40% pale malt,riche hulls and maybe some oats
coriander, orange peel
has anywone tried this one? or pick S06?
thanks!
Yeah, that’s a pretty good yeast for a wit.
I’ve heard de Struise uses T-58 as their house strain. This is according to someone from the brewery:
http://www.thebrewingnetwork.com/forum/viewtopic.php?f=14&t=8801&sid=bb85ae98136fd5687e0152c32f3cc313
I’ve also heard it compared to 3787. It definitely makes a good wit, but I’ve never tried something like a dubbel with it, or a wit with 3787, so I can’t say how they compare directly in the same style.
3787 seems like a strange choice for a wit. At any rate, it and T-58 are nothing alike.
I thought T-58 was kind of bland when it was used on my first wheat beer years ago. I didn’t get the pepper or esters, but then again I think it was fermented too warm.
Same for me, but also underattenuated. I used it for a Belgian Strong Golden Ale and I doubt I’ll be using it again.
It does make a damn good apple cider.
I think 3787 would probably taste good in a wit recipe, thought probably not exactly to style. It would probably taste more like a German wheat. It has some nice phenols. I taste a lot of spiciness (clove) with that strain.
I think it’s interesting that so many people sub 3787 for T-58 when cloning de Struise beers. Maybe 3787 just makes better BDSs than T-58.
well guys, im brewing right now and im adding some dried orange peel, fresh orange peel, coriander, chamomille, and…maybe some crush pepper for the last minutes of boiling with the T58.
i hope works a nice and tasty refreshing Wit
cheers , and HAPPY fourth of July to all!!!
Al
I agree. For Belgian Wit’s & T58 I usually start it out @ 65F (beer temp) for the first couple of days & then let it rise up to 68F. Really never had an attenuation problem. Last Wit went from 1.058 to 1.008. ~85% Apparent Attenuation. If anything, maybe a little too much. Cheers!!!
is good to know that, y make my Witbier yesterday…
ill wait for the results,
cheers
I’ve used T-58 for a half dozen batches and have always been very happy with it. I’ve not picked up on any peppery notes with it, but it always seems to hit my FG targets. It would be solid for a wit, no question.
+1 to that. I have one batch made with S-04, another with T-58 going right now. Just transferred to secondary, and the T-58 batch tastes amazing already. Nicely dry, just tart enough, and a little bit spicy. The S-04 is sweeter and much more appley.
I think T-58 could do a decent Wit, I’d be concerned with it under attenuation though. While I read that it could be an under-attenuator, I tried to counter that by recently throwing it at my standard Saison grist and mash schedule (mashed high 140’s, cane sugar in the boil, and higher ferment temps - 76-78f), and it still only finished at 1.015. Distinctly Belgian esters, but lots of pear, honey, and melon character - much more like a Tripel than a Saison, though faint peppery notes emerge as the beer warms. Main complaint is the heavy mouthfeel for what should be a crisp style. Good flavor\aroma though, I’ll use it again.
Although it’s been a while, I’ve made several batches of wit with T-58 and I don’t ever recall it under attenuating.
Ditto… That surprises me too? If anything it over attenuates for me at times. YMMV… Cheers!!!
Yeah, it finishes low for me as well. Not sure what the deal is with the high FG on that.
Interesting. Well, I’ll definitely use it again, so will see where it lands. Not a lot about this yeast on the internet, but I distinctly remember a thread (on homebrewtalk iirc), where a couple users mentioned the low-attenuation, which ended up as my experience as well. I hydrated in ~80f water as I do with all Fermentis products, and it was very quick to start, but petered out quickly too. Even rousing the yeast after a week or so didn’t budge the FG.
I suppose I could have measured mash temps wrong and mashed at 158 instead of 148, but don’t think that’s the case.
Only way to know will be to brew a couple more Belgian-styles in the near future, darn.
Although I doubt it has anything to do with the difference, I never rehydrate it.
IMO, since witbier is interpreted so differently by so many pro brewers (Bruery White Orchard, Blue Moon, Hoegaarden, Blanche de Bruxelles, Ommegang Hennepin, Unibroue Blanche de Chambly, and St. Bernardus Wit are all completely different beers), that, at this point, almost any Belgian-style yeast will work for a Witbier, depending on what you are shooting for. For me, I long sought a bone dry witbier with a slight tartness, and so I found my favorite strain for that was Wyeast 3711 French Saison. Lately, I have sought a bit more sweetness and spice and less tartness, so I am back to using the classic Witbier and Forbidden fruit strains (and mashing at 150-152, rather than 148-150). But it really depends on what kind of witbier you want. If the goal is a Hoegaarden Clone, then sticking with the classic wit strain at WLP or Wyeast is preferable. From the sounds of it, you are not concerned with cloning Hoegaarden, and are just looking for a nice Wit with some esters, phenols, and the wonderful viscosity that only raw wheat can provide - I am sure any Belgian-style strain will do fine by you and your palate, if that’s the case. That being said, T-58 is one strain I have zero experience with - I have not even tasted a beer made with T-58.