Safbrew T58 yeast

[lang]

First time I've used it, seems a 'quiet' yeast ie; not as pugnacious as some, just took a sg and taste and it seems fine,had me thinking as I have a lager with Safale S23 and it seems to be a bit more active. All temps. and ingredients taken into account .
Any thoughts on T58..

[KEG]

I like T58 a lot. never noticed any sluggishness with it - but i've been pitching two packets into high gravity belgian ales. it adds fantastic complex spiciness to the beer.

[Kevnlis]

I agree with KEG here. T58 is a beauty! I have used it for a few of my Belgian style beers and been very pleased with the results.

[lang]

Thanks for that, I kept the temp.around the 18deg as I think, and please help me if I'm wrong,so as to have a 'slow' brewing, I found that the warm quick yeast reactions seem to denigrate from the taste of previous brews.
The safale S23 I used with a cascade tin kit is very nicely having a burp about every ten seconds and has been for around ten days.So, whilst not a larger, I hold hopes.Have held that at about twelve deg.
Why don't the tin kit mob supply a decent yeast?, I know that they probably try and make it idiot proof, but surely they could alert the buyer. Put in two yeasts, one for beginners and one for advanced .Probably cost them about a dollar,and us about three?.
Keg, pitching two packets(T58) in I like the idea of for the taste,would it not make the brew a bit too lively?.The cost aint much compared to the end result, just wondering.

[KEG]

i think you've got the wrong idea there; in almost every case, lively is great for fermentation. occasionally, brewers will *want* to underpitch and stress the yeast out for certain flavours the yeast may give, but it's rare.

the flavour killer is not how lively the yeast is, it's the temperature. warmer temperatures cause the yeast to throw out more compounds, such as esters and phenols (phenols being largely responsible for the spicy flavours from T-58, and esters generally being fruity in flavour - sometimes excessively, like a strong green apple flavour for example).

warmer temperatures will make the yeast more lively, but cause off flavours if you go too warm. on the other hand, pitching double the yeast at lower temperatures won't cause off flavours.

in short, i'd recommend 18 - 20c for the T-58; not so warm as to make it throw out overpowering flavours, but warm enough to let the yeast character develop. also, pitching 2 packs won't really alter the taste much, but it'll make it start quicker, be less prone to infection, and also be less likely to conk out before fermentation has finished.

try it on a lovely strong ale; if you're not beyond kits, try two coopers dark ale cans in one brew, made to 18-20L. otherwise, search for my "belgian brown mule" on here. it's soooo tasty at 9 months old - still in secondary, waiting for a keg

[lang]

Thanks fellars, understood. Certainly the small cost of the yeast is money well spent.Will try T58 at around the 18 /20 deg this time and a bit lower next brew and report back.. Cheers.

[rwh]

try it on a lovely strong ale; if you're not beyond kits, try two coopers dark ale cans in one brew, made to 18-20L. otherwise, search for my "belgian brown mule" on here. it's soooo tasty at 9 months old - still in secondary, waiting for a keg

In glass? And you don't empty a keg in 9 months?

[KEG]

no it's in plastic. there were other beers waiting for kegs too

i'm probably going to bottle it. believe it or not, it hasn't oxidised at all (every now and then i fill a PET bottle and carbonate it with a CO2 line - PET adapter)... and if it has oxidised even slightly, it's been beneficial - like how it is beneficial in small amounts to a good port. in short, it's luverly

[rwh]

Wow, I normally end up with an acetobacter infection if I leave mine in the fermenter too long (say longer than a couple of months). Which probably says something about the sanitary state of my fermenters, I guess.

[KEG]

it may have something to do with the ~10% ABV...

i don't know if i'm lucky or just paranoid about spraying (and probably ingesting) sanitiser everywhere, but i've done 26 brews with no infections at all. stay tuned for the 27th now

[lang]

As an aside, Iv'e noticed that some say when checking OSG and SG that they talk about unscrewing the lid, now, what I always do is take a sample out via the tap,into a jug, ensuring the air lock has sterile water in it. Any problem with this?. Seem to me to be OK,but I'm a willing learner.. Happy brewing.

[Kevnlis]

Just because the water was sterile when it went in the airlock does not mean it will be when you take a gravity reading some days/weeks later. I have found all descriptin of things living/floating/growing etc in my airlocks over the years. I would not recommend getting it anywhere near your beer.

[lang]

Good point, and thanks for that ,little things that are so easy to over look. What is the safest way to take your SG readings ,to keep things as clean as possible ,and many thanks for the forum and the great advise on here..

[Kevnlis]

I use glad wrap and can take a sample at any time without worry. But when using an airlock I think it is safest to unscrew the lid or remove the airlock while taking the sample. Depends which is easier in your particular circumstance.

[Biernut]

Yeah Kev I was going to make that point that you have to break the seal and let some air in or run the risk of sucking contaminated water back through the airlock into the fermenter. I believe CO2 is heavier than air and sits on top of the beer so risk of infection from the air would be almost nil. If you want to be real fussy, you could always spray some brewshield around the top of the fermenter

[drtom]

Hi All,

Just to add 2c, on the original topic, I reckon T58 is great. I've made a couple of batches of Morgan's Wheat + 1kg dry wheat malt, and a little hallertau for flavour, and it's a hit. Though, it's totally wasted if you serve it at fridge temperature rather than cellar temperature. Cellar temperature really lets you get the lovely esters, &c.

In fact, I'm planning to cycle down to G&G from work (Melb Uni) one lunchtime this week for ingredients for another batch.

dT.

[lang]

Excellent, maybe that's why I have had a couple of brews 'not up to scratch' perhaps. I must ask more yeast questions