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Main
Date: 12 Dec 2006 11:25:13
From: GeoffT
Subject: Wit bier yeast.
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Hello,
I have the ingredients lying around for a wit and I'm considering dried
yeast for convenience. I wonder if anyone has tried Safbrew t-58 or
s-33. I saved the slurry from some WLP400 last time I made a wit but
i'm not confident of the viability/cleanliness, i've been keeping it in
a sanitized bottle in the fridge with foil over the cap for the last 4
or 5 months. Plus, I found the yeast a bit neutral.
The write-up for the dried yeasts are as follows. I'm looking for
phenolics mainly, I suppose, not your standard fruity english ale
esters.
T-58: 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.
S-33: A general purpose, widely used yeast. Consistent performance.
Ideal for top fermening special beers such as Belgian Wheat beers &
Trappist ales etc.
Thanks for any feedback.
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Date: 12 Dec 2006 11:33:40
From: Denny Conn
Subject: Re: Wit bier yeast.
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GeoffT wrote:
>
> Hello,
>
> I have the ingredients lying around for a wit and I'm considering dried
> yeast for convenience. I wonder if anyone has tried Safbrew t-58 or
> s-33. I saved the slurry from some WLP400 last time I made a wit but
> i'm not confident of the viability/cleanliness, i've been keeping it in
> a sanitized bottle in the fridge with foil over the cap for the last 4
> or 5 months. Plus, I found the yeast a bit neutral.
>
> The write-up for the dried yeasts are as follows. I'm looking for
> phenolics mainly, I suppose, not your standard fruity english ale
> esters.
>
> T-58: 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.
>
> S-33: A general purpose, widely used yeast. Consistent performance.
> Ideal for top fermening special beers such as Belgian Wheat beers &
> Trappist ales etc.
>
> Thanks for any feedback.
I've used T-58 for wits several times. It's not as strongly phenolic as
WY3944, which I prefer, but it does make a good wit. S-33 I've never
thought had any Belgian character to it at all.
------------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 12 Dec 2006 13:43:14
From: The Artist Formerly Known as Kap'n Salty
Subject: Re: Wit bier yeast.
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Denny Conn wrote:
> GeoffT wrote:
>> Hello,
>>
>> I have the ingredients lying around for a wit and I'm considering dried
>> yeast for convenience. I wonder if anyone has tried Safbrew t-58 or
>> s-33. I saved the slurry from some WLP400 last time I made a wit but
>> i'm not confident of the viability/cleanliness, i've been keeping it in
>> a sanitized bottle in the fridge with foil over the cap for the last 4
>> or 5 months. Plus, I found the yeast a bit neutral.
>>
>> The write-up for the dried yeasts are as follows. I'm looking for
>> phenolics mainly, I suppose, not your standard fruity english ale
>> esters.
>>
>> T-58: 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.
How do you feel about T-58 for a strong dark belgian ale?
--
(Replies: cleanse my address of the Mark of the Beast!)
Teleoperate a roving mobile robot from the web:
http://www.swampgas.com/robotics/rover.html
Coauthor with Dennis Clark of "Building Robot Drive Trains".
Buy several copies today!
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Date: 12 Dec 2006 11:47:47
From: Denny Conn
Subject: Re: Wit bier yeast.
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The Artist Formerly Known as Kap'n Salty wrote:
> How do you feel about T-58 for a strong dark belgian ale?
I've done it and I liked it...not as well as 1762, but it worked well.
Just keep in mind that T-58 kinda subdues the esters and enhances the
phenolics.
---------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 12 Dec 2006 14:25:00
From: The Artist Formerly Known as Kap'n Salty
Subject: Re: Wit bier yeast.
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Denny Conn wrote:
> The Artist Formerly Known as Kap'n Salty wrote:
>
>> How do you feel about T-58 for a strong dark belgian ale?
>
> I've done it and I liked it...not as well as 1762, but it worked well.
> Just keep in mind that T-58 kinda subdues the esters and enhances the
> phenolics.
I think I'm probably more interested in esters for a strong dark -- what
do you do for a starter w/ the 1762 for a strong dark? Pitch on dregs?
--
(Replies: cleanse my address of the Mark of the Beast!)
Teleoperate a roving mobile robot from the web:
http://www.swampgas.com/robotics/rover.html
Coauthor with Dennis Clark of "Building Robot Drive Trains".
Buy several copies today!
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Date: 13 Dec 2006 08:53:08
From: Denny Conn
Subject: Re: Wit bier yeast.
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The Artist Formerly Known as Kap'n Salty wrote:
> I think I'm probably more interested in esters for a strong dark -- what
> do you do for a starter w/ the 1762 for a strong dark? Pitch on dregs?
Being the lazy...er, pragmatic type, I just do my normal 3 qt. starter
routine. It hasn't failed me yet!
---------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 13 Dec 2006 11:49:50
From: The Artist Formerly Known as Kap'n Salty
Subject: Re: Wit bier yeast.
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Denny Conn wrote:
> The Artist Formerly Known as Kap'n Salty wrote:
>
>> I think I'm probably more interested in esters for a strong dark -- what
>> do you do for a starter w/ the 1762 for a strong dark? Pitch on dregs?
>
> Being the lazy...er, pragmatic type, I just do my normal 3 qt. starter
> routine. It hasn't failed me yet!
Thanx -- last question: do you have a suggested temp range?
--
(Replies: cleanse my address of the Mark of the Beast!)
Teleoperate a roving mobile robot from the web:
http://www.swampgas.com/robotics/rover.html
Coauthor with Dennis Clark of "Building Robot Drive Trains".
Buy several copies today!
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Date: 13 Dec 2006 10:18:37
From: Denny Conn
Subject: Re: Wit bier yeast.
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The Artist Formerly Known as Kap'n Salty wrote:
>
> Thanx -- last question: do you have a suggested temp range?
>
I generally prefer restrained esters, so I keep it under 65F. You still
get plenty of esters even at that temp.
---------- >Denny
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Date: 13 Dec 2006 05:15:57
From: GeoffT
Subject: Re: Wit bier yeast.
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Thanks Denny I think I'll give it a try.
>From what i've read in the archives DCL's description of S-33 seems a
bit misleading.
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Date: 16 Dec 2006 18:55:52
From: Christian
Subject: Re: Wit bier yeast.
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I have used S-33 for my Wit several times. It is not as funky as some of the
liquid yeasts, but with all the spices in a wit it typically does'nt matter
much.
I have also used it sometimes in belgian style ales, which I cannot teally
recommend.
It is still a very good yeast without being really interesting. A stable
performer too.
-Christian
"GeoffT" <sonic_death_monkey@hotmail.com > wrote in message
news:1165951513.608406.299310@j72g2000cwa.googlegroups.com...
> Hello,
>
> I have the ingredients lying around for a wit and I'm considering dried
> yeast for convenience. I wonder if anyone has tried Safbrew t-58 or
> s-33. I saved the slurry from some WLP400 last time I made a wit but
> i'm not confident of the viability/cleanliness, i've been keeping it in
> a sanitized bottle in the fridge with foil over the cap for the last 4
> or 5 months. Plus, I found the yeast a bit neutral.
>
> The write-up for the dried yeasts are as follows. I'm looking for
> phenolics mainly, I suppose, not your standard fruity english ale
> esters.
>
> T-58: 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.
>
> S-33: A general purpose, widely used yeast. Consistent performance.
> Ideal for top fermening special beers such as Belgian Wheat beers &
> Trappist ales etc.
>
> Thanks for any feedback.
>
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