I brewed a belgian ale and pitched one dry packet of T-58 with no rehydration into 66f wort. I use a TILT hydrometer and it has shown temps of mostly 74f the last 2 days. What can I expect with the finished beer? Is it ruined?
I doubt it’s ruined. Fermentation generates heat and unless you can counteract that your results are normal.
It will be great. No worries.
Thanks for your reassurance. The OG was 1.065 and 61 hours later it is at 1.008. It got busy!
Holy smokes! I really need to give this yeast a try. It gets great reviews but for whatever reason I haven’t tried it yet. I know it will be good.
Haven’t used it in a while but I usually get 85-90% attenuation from T-58. Never got to my Wit this summer…
IIRC it’s a diastaticus strain. I’ve used it maybe a dozen times. It’s OK but kind of one dimensional. It doesn’t have anywhere near the subtlety or complexity of any liquid Belgian strain I’ve tried.
t-58 just tastes like black pepper to me, no other esters or phenols, just heavy black pepper.
I just tried my first batch with T-58. It’s still conditioning, but so far it’s not near as characterful as I was hoping for. It’s not bad by any means, but I was hoping for more Belgium from it.
I’ve always thought it’s very mild which is why I like it. Not huge Belgian beer guy so It works for me. I primarily use dry yeast but feel there are still a ton of styles that benefit from the use of liquid strains.
Yeah, I may have to go with a liquid yeast to really get that saison character. Have you tried BE-134? I mostly do small batches (2 gallons or less) – and dry has just always been more convenient to work with.
last i did it, i fermented it pretty cool at low 60s and it was really mild, it would have been perfect for a witbeer.
That’s very much the vibe I got from it. I was aiming for saison-y and got something wit-y. I’m calling it a grisette and declaring victory 
.
That’s because T58 is meant to be a wit yeast.