Belgian Spiced Christmas Ale question

[Ibasterd]

Hey guys, sorry for the basic question.
I have a Mr. Beer Belgian Spiced Christmas Ale - 2013 Winter Seasonal that I want to do up today. Going to add some steeping grains to kick it up a bit, but my question is about the spice pack that is included. the instructions say:

"2. Bring water to a boil, add the spice bag, allow to boil for 1 minute, then remove from heat. Open the can of HME and pour it into water. Stir until thoroughly mixed."

Do I remove the spice pack after the one minute boil or what? I did a pumpkin spice beer a while back and left the spices in for the duration of the ferment and it was too heavy with the spice flavor. I'm thinking that I should remove the spice bag after the boil.

[BlackDuck]

You can either remove it right away which would give you a little hint of the spices....or you could remove it right before you transfer to the LBK, which would give you a little more spice flavor.

[Ibasterd]

Thanks BlackDuck, I figured as much, but sometimes it's the little things in life that mess you up.

[mashani]

I left mine in on the batch I have working (freaks me out every time I look in the fermenter - what the hell is that thing growing in there LOL), but I didn't exactly brew it straight up either. I added some DME and turned it into a 2.5 gallon batch in my LBC, because I thought the IBUs were going to be too high (for what I'd like at least) in this type of beer. So I in effect I lowered the bitterness, but kept about the same gravity / level of residual sweetness/maltyness, and am trying to let the malt and spices be a bit more forward instead of the bitterness.

Whether any of that was a good idea, I can't tell you yet, but it all sounded like a good idea to "self" at the time.

EDIT: Normally in a Belgian like this I'd have added sugar not dme, but this was all about getting rid of some of what I described as the "fooking bitter" taste the extract had. And it was "fooking bitter!" - to much so to be anything I'd call "Belgian". So I am trying to correct that. I'd rather have too much body then too much bitter in a beer like this.

[Ibasterd]

Well, I'm calling this one my Belgium Spice Krampus Ale. A little late for Christmas, but still nice for winter. I added 1/2 lb Cara Pils on a steep. This is the first time I've used Safbrew T-58 yeast. I pitched yesterday afternoon and in 24 hrs I've got a really vigorous krousen going. Looking forward to this one.

[philm00x]

That's lookin like a strong fermentation there, Andrew!

[Funky Skunk Brewing]

Looking great there in the LBK and some great fermentation

[mashani]

Some hints about T-58 which I use a half dozen times a year:

Don't be freaked out if that krausen completely falls in another 24 hours or less. T-58 goes nuts really fast - often 6 hours after pitching for me in a well aerated wort... and then the krausen totally falls as soon as 1 or 2 days later. But it is still working don't worry. Also watch your temps as when it's going nuts it can raise your temps a good 8-10 degrees.

Also don't be freaked out by having minimal trub compared to other yeasts you are used to, that's also totally normal for this yeast.

[Ibasterd]

Some hints about T-58 which I use a half dozen times a year:

Don't be freaked out if that krausen completely falls in another 24 hours or less. T-58 goes nuts really fast - often 6 hours after pitching for me in a well aerated wort... and then the krausen totally falls as soon as 1 or 2 days later. But it is still working don't worry. Also watch your temps as when it's going nuts it can raise your temps a good 8-10 degrees.

Also don't be freaked out by having minimal trub compared to other yeasts you are used to, that's also totally normal for this yeast.

Indeed the fermentation has slowed, however there is the smelly smell of something that smells smelly coming from the fermentor now. Anyone have this experience with Safbrew T-58 smelling like swamp gas.

[philm00x]

Certain strains of yeast produce sulfur compounds as a result of fermentation. I'm pretty sure T-58 is one of them, and many lager strains do as well. Do not worry about the odor. The yeast will clean up and it will dissipate.

[mashani]

Yeah T-58 can smell sulfery at points and sour at other points, but all of that goes away. No worries, it's normal and it goes away.