General Category > Yeast and Fermentation

Which yeast?

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andrew000141:
Ok well I'm looking for spice > fruit anyways

nateo:
I know it's not a real popular yeast, but T-58 is such a champ and it's cheap as heck. It's not a great attenuator, so you have to use a bit more sugar than you would otherwise. I made two saisons back to back with T-58 and 3711, and the wife and I both prefer the T-58 version. YMMV and so on.

Joe Sr.:
I have some T-58 in my dry yeast stash, so maybe I'll give it a run soon.

I've not been happy with dry yeasts lately, though.

nateo:

--- Quote from: Joe Sr. on May 04, 2012, 07:33:37 am ---I have some T-58 in my dry yeast stash, so maybe I'll give it a run soon.

I've not been happy with dry yeasts lately, though.

--- End quote ---

All of the Fermentis yeasts work pretty well. S-04 has been consistently great for me. I mostly use T-58, which is also consistent. S-33 has been hit or miss, and I've had horrible luck with the Danstar yeasts. I decided to give Danstar another try, and used Windsor on an ESB. I had to rack onto a cake of US-05 to finish fermentation. Windsor stalled around 1.030, and it only started at 1.050. Not great performance.

I think the mistake people make with T-58 is to ferment too hot. I'll ferment at 60* for the first week, then take it out of the freezer and let it fully attenuate at room temp. If you ferment it too hot it gets weird and solventy.

YMMV, but I prefer T-58 to the Duvel yeast (1388/570) in light-colored Belgians. I prefer peppery and clovey to fruity. While it works OK, I don't think it's the best for darker Belgians, so I'll use liquid strains for my dubbels and BDSs.

redbeerman:
My experience with 3711 is that it finishes dry, but has a slick mouthfeel to it, which I don't really care for.  I have used 565 and will agree it is a pain to use, but I think it makes a superior product.

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