[Iliff Ave]

So I wanted to do a saison but will be using T58. I honestly am not sure what belgian styles this yeast works best for although it worked great for a wit that I did recently. I have seen certain yeast sub charts that show it as the equivalent to WY3724 which doesn't seem correct.

I am not sure what this would be considered but I am thinking it would be close to a Blond? My saison would be a bit different and have some munich and wheat instead of the other specialty malts...

10.5# Pils
.75# table sugar
.25# aromatic
.25# caravienne

magnum 60 min
EKG 20 min
EKG 5 min

T58 yeast - let free rise into the upper 70s?

OG 1.058
FG 1.008
ABV 6.5
IBU 29

The problem is that my OG is a bit below the guidelines for a blond but I wanted to have a bit lower ABV since this yeast is very attenuative for me. I would do a belgian pale but I want something very light in color. Should I just ignore the specific guidelines and go for a 'belgian specialty'?

[morticaixavier]

do you think anyone will be able to tell the OG was too low? are you planning on entering in contests? unless both answers are yes then call it a blonde.

[Iliff Ave]

No to both. I will probably drop the OG a few more points then...

[Kinetic]

T-58 gets kinda funky above 70.  Not bad funky.  Good Belgian funky.  It's spicier in the low to mid 60s. 

[Iliff Ave]

Thanks. Good to know. That is kind what I was hoping for since I am going for something 'saisonish'. I will probably keep it in the mid 70s. Just so I know, how high can I take it? 

[morticaixavier]

Thanks. Good to know. That is kind what I was hoping for since I am going for something 'saisonish'. I will probably keep it in the mid 70s. Just so I know, how high can I take it?

if you are after saisonish, and what Kinetic says is true I'd keep it in the mid 60's. saison can have a little funk but the yeast character should really be about the spice

[Kinetic]

The highest I ever took it was 74ish internal (measured on the 3rd day).  I pitched around 62 and let it rise with no temperature control.  The ambient temperature was 67-69.  The beer had the peppery/spicy notes from the colder initial fermentation and the funkier notes from the free rise similar to DuPont funk, but not the same.  Fusels were not a problem. 

Don't be surprised if you get minimal airlock activity.  I've only used it three times.  It was never a vigorous fermenter airlock wise, but it attenuated well.  This yeast made a rehydration believer out of me after the first non-rehydrated use.         

[Iliff Ave]

According to my notes, I ran T58 at 66F for my most recent wit. The character from the yeast seems great however I have a lot of untraditional things in that beer affecting my perception. I got 85% attenuation from mashing at 150F.

I will plan to start cool and let it free rise similarly to your process. I plan to mash at 148 and with the table sugar hopefully get close to 90% attenation.

thanks for all of the help.