boydster
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I grabbed a packet of T-58 along with some other yeasts the other day and I'm planning to use it. I've read around HBT and other forums and seen some claim to get the peppery flavors cold and fruity flavors when it gets warm, whereas others claim that it skips over fruity and goes straight to nasty-ester-and-fusel land. I'd love to get some of the pepper notes from it, and I'm thinking if I start it off at around 60 and let it come up on its own to 63 that should do it, but I don't have any hands-on experience so I am looking for some input. I'm also not opposed to running it in the 65-70 range if that truly results in banana flavors and not fusel or crappy esters. If I use it, I'll want to harvest and reuse it, so I've got to come up with a few recipes to really test it out.
So, for those that have used it, what different temperature ranges are you using and what flavor profiles are you finding? How warm have you taken this yeast without getting unpleasant off-flavors? When you keep it cool, is there clove along with pepper, and does it get overpowering at any point?
The grain bill I use will probably be mostly 2-row and MO since I have plenty on hand, and I will probably keep the hops very simple to showcase the yeast - maybe just some Warrior for bittering, and either omit using any flavor additions or at the very least keep those to a minimum.
So, for those that have used it, what different temperature ranges are you using and what flavor profiles are you finding? How warm have you taken this yeast without getting unpleasant off-flavors? When you keep it cool, is there clove along with pepper, and does it get overpowering at any point?
The grain bill I use will probably be mostly 2-row and MO since I have plenty on hand, and I will probably keep the hops very simple to showcase the yeast - maybe just some Warrior for bittering, and either omit using any flavor additions or at the very least keep those to a minimum.