BeerBorg

I'm going to try T-58 in place of 05 in my Bengal in the Rye this Sat.. I think the pepper/spice flavors will go well with the rye and Cluster. Has anybody use this yeast?

Yup, yup...

Should play well...

Since Rye also has a spicy quality... Up to you if you want to remove some and replace it with pale or Munich...

Else, brew on... Remember, T-58 can leave yeast islands so don't freak...

I like T-58 in some of my Belgians, and it could go well with rye. Another thing to remember about T-58 is that it can stall somewhere between 1.02 and 1.03, then start again after it's done with its nap.

I've only used it once in a spiced winter belgian. Beer came out good. If i recall, it fermented hard and fast then produced a very sulfury smell as it finished.

i used it a couple times....got some nice krausen from the fermentation and beer was good too. i used some orage peel with it and made a wheat beer

My experience with t58 has been good
But it seems to stall out after a day or 2.
Let it sit, maybe raise temp 2 or 3 degrees and it will start back up.
Not sure I have much interest in using it again
But the 2 beers I made with it were "good enuff"

Yep like others have said it will ferment like mad for 3 days then quite possibly stall out... then wake up some days after and ferment some more. So give it time. It does not make a lot of trub, and it tends to make yeast islands as was said.

It has a very wide fermentation range if you are patient. Some of the best beers I've made with it were fermented in the upper 60s / low 70s but then cooled into the mid 50s and "lagered" for 4 weeks. And they did drop a few extra points over those 4 weeks. As in it still works at cool temps - just slooowly.

Don't let it get into the upper 70s unless you want a fruit fest.

I typically use it as a "pseudo saison" yeast - as in it has a lot of the flavors of French Saison when fermented cool (mid-upper 60s), except a bit more clove. But it requires about 20% sugar to ferment out to the same FG as French Saison would with an all malt grain bill. Without the sugar you get the peppery spice, but not the dry tart citrus thing.

It does make nice Roggenbier (like a wheat beer but rye instead of wheat).

Cool thanks. I'm a single stage brewer so it'll be sitting in the chamber for 19-20 days @ 65f before bottling so it should finish by then. However being a new yeast I'll actually check the fg twice to be sure it's done. I'm hoping for a good spicy taste to enhance the rye
Mashani I knew you could do the "lager" thing with Nottingham didn't know T-58 would do the same thing. Good to know information

One other thing that should be mentioned is that it can easily raise your fermenter to 10 degrees above ambient temps during that 2-3 day window of initial fermentation.

All this talk has me switching 565 for T58 in my pumpkin rye saison.