Belgian with T-58

[196osh]

I am going to try and have a go at a Belgian style brew using T-58, for the homebrew event in Glasgow.

Any pointers? Would a dark or blonde ale be better with this yeast?

Also anybody have any information on how it attenuates?

[FiercelyFuzzy]

Sorry, a bit OT, what homebrew event is this? I live in Lanarkshire & wouldn't mind meeting some fellow brewers.

[De-Geert]

This yeast doesn't ferment very "far", so mash dry (65 degrees) and add some simple sugar to the grist. Also don't let it get to warm, cause it will get estery. Don't ask me how warm is to warm

I think it is better for blondes than browns.
Good luck!

[DarloDave]

Sorry, a bit OT, what homebrew event is this? I live in Lanarkshire & wouldn't mind meeting some fellow brewers.

viewtopic.php?f=16&t=30356

[CrownCap]

I've got a Belgian pale on at the moment done with T-58. Mashed at 65C for 2 hours with 5% sugar for a 1060 OG. The yeast went off like a rocket (2x12g) and was down to 1018 in 40 hours having raised its own temperature from 19C to 23C (19C ambient). Just over a week later its slowly crawled down to 1014 (76% attenuation) and that's about as far as it will likely go.

Sitting in primary for a few more days for the strong sulphurous smell and taste to subside (almost there now). Definitely got some Belgian notes in there - think Hoegaarden, would definitely be a good yeast for a witbier, but certainly works in a pale style too.

[Manx Guy]

Bump!

Any update on how your Belgians are coming along CC & 196...?



Guy

[CrownCap]

Drinking it now (well not at this precise moment, but had a couple of nice cold ones last night). Yeast gave around 77% attenuation in the end and when the sulphur had gone it has left a very nice Belgian spicy clove flavour, very happy with it. I've cold conditioned a few bottles to remove the chill haze so I can serve cold (~5C) and its just as good cold as warmer (say, 12C). The T-58 doesn't form a solid sediment in the bottles so its almost impossible to not get a bit in the glass, but that's the only minus point really (and the fact that I accidentally under-primed the bottles so they could do with a bit more fizz). Will definitely be trying something like this again.

[Manx Guy]

Hi CC!

A coupe of questiosn if you don't mind...?
What fermentation temprature did you use? Did you use sugar or candi sugar in your recipe (care to share your recipe at all)?


Cheers!
Guy

[196osh]

Bump!

Any update on how your Belgians are coming along CC & 196...?



Guy

I ended up making it with WY1214. Called Schots Abbey Style Pale Ale if you fancy a look. Was and is very nice.

[CrownCap]

Hi CC!

A coupe of questiosn if you don't mind...?
What fermentation temprature did you use? Did you use sugar or candi sugar in your recipe (care to share your recipe at all)?


Cheers!
Guy

Started ferment at 19C and let it get up to about 23C under its own steam! After that it dropped down to between 17-19C for about 10 days while it cleared down and cleaned up a bit.

The recipe (for 23L)...

4.5kg Lager Malt
300g Munich Malt
200g Belgian Aromatic Malt
200g Caramalt

Mashed at 65C for 120mins

300g granulated white sugar added about 30mins from end of boil

Hops to ~28IBU:
Golding (5.9%) 27g for 90mins
Bobek (4.0%) 23g for 90mins
Saaz (3.3%) 25g for 15min
Saaz (3.3%) 10g steep when cooled to 80C

Fermented with 20g T-58

OG 1060
FG 1014

[Manx Guy]

Hi CC!

Looks great! Thanks for the tips & recipe!


Cheers!
Guy

[Kp2]

Liking the Malts mix. Got a few simular odds and end to use up. Got me thinking, perhaps a slow lager strain like a Bavarian Lager mite be worth a crack. How do fine the white sugar. I used to use it in wine making and it tended to give a banding head ? Now switched to brew sugar, honey and candi. kp2