Safbrew T-58 dry yeast

[Who is John Malt?]

Has anyone used Safbrew T-58? With what styles does it compatible? The package doesn't indicate but I assume it's an ale yeast.

[bperetto]

Mine's getting kegged tonight.

But most people claim it makes good saisons / wits and is spicy/peppery.

I had someone send me a bottle of saison made with T58 and it definitely had soft banana notes to it.

[bperetto]

Alright. I just kegged my doppelweizen. And I'm drinking my hydrometer sample.

It's still young at 18 days, so it's only gone from 1.062 to 1.018. Silky silky smooth. Light but definite banana flavor and aroma of the german-weizen type. The faintest notes of clove- barely noticeable. I'm not a clove fan, anyways.

My co brewer and I have used 3 or 4 belgian and german wheat strains and I can say that T58 is a lot tamer than all the others, but it does make a great German wheat beer. I'll probably use it from now on since dry is so convenient.

[mexican]

Alright. I just kegged my doppelweizen. And I'm drinking my hydrometer sample.

It's still young at 18 days, so it's only gone from 1.062 to 1.018. Silky silky smooth. Light but definite banana flavor and aroma of the german-weizen type. The faintest notes of clove- barely noticeable. I'm not a clove fan, anyways.

I've used this yeast on a dunkelweizen and it was also silky smooth. Beautiful with a very slight sweetness to it.

Mine has zero clove and banana aromas to it. A pity really as I love a banana armoa.

I fermented at a fairly low 16C, what temperature did you ferment at ?

mexican

[one_eye]

I had a taste of a Saison made with this yeast the other day at the homebrew shop, and it was wonderful. I'm not sure on the recipie (the brewer wasn't there)

[bperetto]

I fermented at a fairly low 16C, what temperature did you ferment at ?

About 65-70'F (18-21'C) which is higher than I normally ferment ales. But it was a wheat. Also, it was a doppelweizen, so I wonder if it got a little hotter with exothermic heat.