T-58 Yeast

[clib]

Jingoistic arguments? Completely lost me. I simply picked up on what Nerthern Brewer was saying and discussed it. I don't understand what your problem is, or why you have this attitude.

 

[Sadfield]

I don't have a problem. You asked me a question, I answered. Really, don't understand why I need to be convinced that T-58 is British, or apologise for not caring.

 

[clib]

I don't have a problem. You asked me a question, I answered. Really, don't understand why I need to be convinced that T-58 is British, or apologise for not caring.

I'm not trying to convince you. I really don't understand your attitude at all. You're out of order and tbh I can't be doing with this kind of thing, it's why I left the forum before and if I am going to be treated as equally to blame when I've done absolutely nothing wrong and been spoken to like this then I will leave again as it's not worth it. I'm bewildered by the way you think it's ok to respond in that manner to posts in which I simply offer my thoughts in stuff that has been brought up by other posters. What exactly is your problem cos there clearly is one?

 

[Rodcx500z]

Think it's time for a beer chaps and one of these

 

[Cheshire Cat]

Chill people don't fall out over a bl**dy packet of yeast.

 

[clib]

Chill people don't fall out over a bl**dy packet of yeast.

I'm not falling out over the yeast.

 

[Cheshire Cat]

I'm not falling out over the yeast.

I know

 

[StJayJay]

Jeezy chreezy, that escalated quickly! Last checked in on this thread after the first two replies to my original post, noticed pending notifications, got a little out of hand whilst I was away!!
For the record, I’m using T-58 because I fancied making something like Leffe blond, Malt Miller had a Leffe clone AG recipe kit, and this yeast came with it, one thing led to another and here we are.

 

[chthon]

Jeezy chreezy, that escalated quickly! Last checked in on this thread after the first two replies to my original post, noticed pending notifications, got a little out of hand whilst I was away!!
For the record, I’m using T-58 because I fancied making something like Leffe blond, Malt Miller had a Leffe clone AG recipe kit, and this yeast came with it, one thing led to another and here we are.

The only thing that I can add to this, is that Malt Miller would better add a sachet of MJ M20 Bavarian wheat instead of T-58 for a Leffe clone. I used it for this, and I tasted both, and I couldn't find a difference. It is in the cloves. But I used T-58 for a "Kasteel Donker" clone (which, btw, is also rather clovey), but the result was completely different. I drank a "Pannepeut" by Dolle Brouwers, and, lo and behold, I get the same taste as my clone. Absolutely not Leffe.

 

[StJayJay]

You could say the same about WLP515, which is generally considered to have come from De Koninck, who make one of the classic Belgian beers. But WLP515 is a clean lager strain.

I had a chat with a brewer there when we visited whilst on the International Air Cadet Exchange. I was in my pre-homebrew days but was a biology undergraduate at the time so asked about the yeast, he mentioned it being their in house strain of S. carlsbergensis. He talked a lot about it but I can’t recall much after 20 years. Although I don’t know I would have remembered the next day, they put three kegs on for us, the picture shows me (right) looking quite wall-eyed.

 

[Sadfield]

Chill people don't fall out over a bl**dy packet of yeast.

Fall out? The yeast was 'irrelevant' . Filling time waiting for people to help the original poster make the best beer they can.

 

[StJayJay]

The only thing that I can add to this, is that Malt Miller would better add a sachet of MJ M20 Bavarian wheat instead of T-58 for a Leffe clone. I used it for this, and I tasted both, and I couldn't find a difference. It is in the cloves. But I used T-58 for a "Kasteel Donker" clone (which, btw, is also rather clovey), but the result was completely different. I drank a "Pannepeut" by Dolle Brouwers, and, lo and behold, I get the same taste as my clone. Absolutely not Leffe.

I’ll start stocking up on Leffe to attune my taste buds for some rigorous scientific testing. Probably going to brew next weekend so gives me a few weeks to acclimatise

 

[HSD]

I do like the Belgian beers, with my next attempt I think I’ll mix 33 & 58 together as an experiment. Temperature wise I start off 18-20, slowly turn the heat up every day or so, I’ve got a belt with thermostat so not super accurate, brew small batches so have to be careful not to overcook. Been given a tilt so hopefully more accurate in future.

 

[darlacat]

I should apologise for asking the question about the origin of T58 and causing the deviation! Although, to be fair, I think that's what makes these threads interesting and helpful - that one question prompts further questions, and we all learn more about a particular thing. Also, to be fair, the link posted by @Northern_Brewer in response to my question contained helpful information for the OP.

Very interested in the biotransformative potential of T58, as suggested by @Northern_Brewer - although that might be a discussion for another thread! Might put a small addition in with wy1318 in an IPA I'm planning - hopped with Chinook, Simcoe and Citra.

I do like the Belgian beers, with my next attempt I think I’ll mix 33 & 58 together as an experiment. Temperature wise I start off 18-20, slowly turn the heat up every day or so, I’ve got a belt with thermostat so not super accurate, brew small batches so have to be careful not to overcook. Been given a tilt so hopefully more accurate in future.

I'm also tempted to blend s33 and T58, given that is what De Ranke are said to do for XX bitter - might try an XX clone, or an XX-esque blonde with that combination.

 

[Sadfield]

I should apologise for asking the question about the origin of T58 and causing the deviation! Although, to be fair, I think that's what makes these threads interesting and helpful - that one question prompts further questions, and we all learn more about a particular thing. Also, to be fair, the link posted by @Northern_Brewer in response to my question contained helpful information for the OP.

Very interested in the biotransformative potential of T58, as suggested by @Northern_Brewer - although that might be a discussion for another thread! Might put a small addition in with wy1318 in an IPA I'm planning - hopped with Chinook, Simcoe and Citra.



I'm also tempted to blend s33 and T58, given that is what De Ranke are said to do for XX bitter - might try an XX clone, or an XX-esque blonde with that combination.

No apology required, it's was a fair point to raise, keeping the discussion centred around it's use in brewing context, rather than staking some arbitrary geographical claim over it. Particularly, when doing so ignores the threads initial point about fermentation control, which when manipulated could make T-58 suitable for brewing styles from either country.

S33 and T58 could be identical, but be a English yeast, to an English brewer in an English Wort, and a Belgian Yeast in the hands of a Belgian brewer.

 

[darlacat]

S33 and T58 could be identical, but be a English yeast, to an English brewer in an English Wort, and a Belgian Yeast in the hands of a Belgian brewer.

Yes, it's in the hands of the brewer, and as T58 is POF+ it can produce characteristics common with Belgian beer. Which has prompted another question in my head (apologies if I digress again!) - has anyone experimented with using (the more discernably) British POF+ strains in Belgian (inspired) beers?

 

[Sadfield]

Not me. Only the opposite way around, pof negative BE256 and Wlp540 (pof- as far as I've read on forums and related to some 'British' yeasts). In my experience they were still slightly Belgian in aroma character when used on their own at cooler temperatures, although the beers were definitely not Belgian beers.

 

[moto748]

I have a packet of T58 in the cupboard. I must have bought it with something in mind, but I can't remember what now!

Can't say I'm planning any more Belgian-style beers in the near future; I've brewed a couple lately.

Would it be any good for any other type of beer?

 

[Sadfield]

Warm it might suit a Bavarian Wheat beer. Otherwise, cool fermentation a Biere De Garde or a British style you don't mind some peppery spice and fruity esters in. A Barleywine might work well. Or mix it with a cleaner british yeast.

 

[moto748]

Wheat beer is a good thought, thanks!