I bought a couple of T-58 dry yeast packets (Fermentis) because they were on clearance. I’ve discovered that they’re best for brewing Belgians, but I don’t like this style. Has anyone brewed with this yeast, and can you use it for another style of beer and get good results? Thanks for responding.
If you don’t like belgian beer you probably don’t want to use belgian yeast. Much of the distinctive flavour of belgian beers come from the yeast strains. If you ferment it really cold and pitch lots of yeast you can probably restrain that character but it’s still gonna taste like a belgian beer I suspect. I have not used this yeast before and it’s possible I am way on base but that is my gut instinct.
T58 is really, really spicy. I used it once and was really surprised. As was previously stated, if you ferment cool you could probably supress some of these flavors.
Frankly, if you don’t like Belgian beer, find a friend who does and trade for some US-05 or something. Otherwise, you could try to overpower it with other flavors. Maybe save it for the fall and try a spiced ale like a winter warmer or pumpkin ale.
ferment it really cool, like around 60F and maybe make a saison if you like those…otherwise, find someone to give it to or trade.
I use T-58 all the time. Ferment @ 60F and under and you’ll get clove. Ferment higher than 62 or so and you’ll get clove plus peppery/spicy/solventy/hot alcohol flavors. Wort composition seems to affect it more than other yeasts. I notice much more clove when I use a lot of dextrose. So I guess mash hot and ferment at 56-58*F if you just want a bit of clove.
I’m kind of incredulous that you don’t like “Belgian” styles, but I guess I’m not a big fan of “American” styles, so I guess it’s possible to make sweeping generalizations about many different kinds of only vaguely related beer styles.
+1 I also find Belgian Yeasts quite disagreeable. Trade it for the US-05. That’s a great deal in my book.
Throw some in the boil as yeast nutrient?
T-58 is my preferred yeast for hard cider, if you’re into that kind of thing. The slight clove flavor pairs well with the apples, and it doesn’t like fermenting to dryness in apple must.
Sounds like a tasty combo. I’ll have to give this a try. What temp do you ferment at for cider? Ever bottle carb using the T58 - can you get a carbonated cider that doesn’t end up bone dry with this yeast?
I only bottle-carb. I don’t add any extra sugar when I make cider, just whatever the juice comes in at. It craps out pretty reliably around 1.010. I have yet to have any overcarbed cider or bottle bombs, knock on wood. I ferment in the low 60s like when I make beer with it. S-04 tends to crap out at 1.016, but will finish at 1.000 eventually. Even if you get down to 1.000 with an ale yeast, it won’t seem as dry as it would with a wine yeast.
I used the t-58 yeast, with 13 pounds of sugar, and 3 pounds of malted barley, I let it work off for 16 days, then ran the mash/wort through my 5 gallon copper still and it produced around a half gallon of some of the best moonshine I have ever tasted. It came out the worm at 142 proof.
I assume you don’t live in the US.
Of the many lessons a new brewer learns. Buying ingredients because they’re eon sale is often a waste of money. Be sure it’s something you’ll use and be aware that ingredients are usually put on sale for good reason. They’re most often either unpopular, dated or nearing the end of their shelf life.
What does living in the us have to do with this post?
What does living in the US have to do with this post?
The legality of distilling, perhaps?
And I’m sure we all know what happens when someone “assumes”
I didn’t think this post was about legality? Its titled " what can I do with T-85, so I just posted what I did with the ueast
Distilling is against federal law in the US