Safbrew T-58 Ale Dry Yeast

$2.29

SKU# Y012

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A specialty ale yeast selected for its estery, somewhat peppery and spicy flavor.

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$2.29

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Product Details

A specialty ale yeast selected for its estery, somewhat peppery and spicy flavor. This yeast forms a solid sediment at the end of secondary fermentation, and is therefore widely used for bottle and cask conditioning. Optimum temp: 59°-75° F

Additional Information
Permanent Stock MessageNo
Temporary Stock MessageNo
Yeast FormatDry
Yeast StyleN/A
Min Fermenting Temp59
Max Fermenting Temp75
FlocculationNo
Min Attenuation %No
Max Attenuation %No
Reviews
4.7 / 5.0
13 Reviews
5 Stars
4 Stars
3 Stars
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1 Star
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skip the starter
I have used this yeast several times on different BPA's. The yeast is so affordable I dump two packs into my 5 gallon brews and fermentation is typically done within 48 hours. I let it stay in primary for about a week and transfer to keg to clarify. Flocculation is medium to low but with enough time you can get a clear beer. I typically use the second generation on another batch and have had no problems. The value is excellent.
August 28, 2013
Safbrew T-58 Ale Dry Yeast - works great
I bought the yeast to make authentic Liege Waffles and love the outcome. It raised the dough just right and worked exactly as I expected.
October 1, 2015
good qaulity yeast
6lbs goid malt,1lbs pale, .25 belgin sp-b , 1lbs clear candy. works like magic . fast and violent fermentation.5 gal .... also did a small 2 gal a light hearted belgin . this one is also fast to get rolling .good overall flavour and clear beer.
December 2, 2012
Very Satisfied
I have used this yeast now for both a wheat beer and a very high gravity hybrid Belgian. In both cases I have been very pleased with not only it's performance, but the flavor is really pleasing. I highly recommend this yeast.
April 28, 2011
worked great for me!
I used this yeast without rehydrating in a belgian blonde. It took off bubbling in about 2 hours and the beer turned out great!
February 15, 2010
Great for wits
Makes a fantastic Belgian wit. Hydrated 1 packet in 200mL for 15 mins and then pitched into 5 gallons of 1.046 wort. Fermented at 67F. True to the description; Light white pepper and subtle phenolics with a slight estery character. I'd highly recommend this one for wits and BPAs. Not really enough complexity for the heavier Belgians but perfect for the light ones. High flocculation.
September 25, 2010
Great for Belgians
Produces banana and bubblegum esters like crazy during ferments at 70F or so. Vigorous ferms, have used twice now in starters, second one blew the bucket lid right off and scared my poor dog half to death. Finished beers will be wonderfully "Belgian" and I used this to craft an attempted Ommegang Abbey clone, albeit a lot stronger. Fermentation stuck at around 1.035 due to me using 9 lbs of LME and a pound of dark candi to boot. T-58 can only handle so much alcohol...;) I will be hitting the batch, currently in secondary, with some champagne yeast to finish attenuation. This yeast, some special "B" malt, and some candi sugar, and you will be pretty close to the mark. Phenolic and estery!
May 15, 2012
A go to yeast for any spicy phenolic style or whim
This is a vigorous, fast starting, well attenuating yeast. It has never disappointed me. Fantastic for many Belgians. Wits are great with T-58 and Saisons aint that shabby either I really enjoy it with many wheat beers and it pairs quite nicely with the spicy character of rye. T-58 is one of the dry yeasts that have beat out liquids in some of our A/B comparisons on split batches.
January 26, 2011
Belgian Pumpkin Ale
Use T-58 to brew a Belgian Pumplin ale...WOW! The peppery-ness mixed with pumpkin and pumpkin spices made one heck of an autumn brew! Lightly hopped, delicious!!
May 17, 2013
digging it.
used this yeast about 5 times now. getting used to it, still some learning to do. definitely "Belgian" with spicy phenols. had great attentuation on 4 AG batches with 148-150??F mash temps. made an extract brew 1.5 wks ago and am about 10pts shy of expected OG, will wait and see.
November 13, 2013
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