Cedar Rapids Brewing Society

Getting in a couple of batches for the festival; a Cincinnati Pale Ale and another rendition of a Creme Ale. I am thinking of splitting the batch and ferment one with Safale-US-05 and the other with SafBrew T-58.

Has anyone fremented with the T-58 at basement temperatures?

Depends on if your basement is at 75F or 62F.
I've personally found that T58 takes a while to 'clean up' and age out. I don't plan to drink anything made with it for at least a month (that's at 65F).

Thanks Andrew....I will either pitch 05 or seek other alternatives.

Any interesting suggestions?

D

daryl wrote:Thanks Andrew....I will either pitch 05 or seek other alternatives.
Any interesting suggestions?
D

If you want belgian, westmalle strain may work, seems to be drinkable fast enough. Or go for a saison strain like 3711 or bell saison, and do it upstairs where it's warmer.

There's also fermentis abbaye dry yeast, which seems to clean up faster than t58, but doesn't give as much character at 65F. I've only used that on dark ales personally so far. T58 may work fine for you, just cutting it close -- maybe crash, fine, and then condition it warm after fermentation has completed to clean up a little faster.

I'm currently doing an upstairs ferment of Belle Saison, intentionally warm, and I have to say for 2.5 weeks out it SMELLS great.. it might become a go to when I want to be lazy about temperature control...

Fred

For the Creme Ale, I went with a White Labs WLP090 - San Diego Super Yeast.

It's description is that it ferments and finishes clean quickly.

Just watch the temperature. It's fast. But I've had it flock out and go dormant too early at cold temperatures.

whitedj wrote:Just watch the temperature. It's fast. But I've had it flock out and go dormant too early at cold temperatures.

Moved the bucket to the basement; fermentation has begun; the beer seems to be happy to be at 65 degrees F.

Thanks for the advice Dan.

Daryl

I brewed 12 gallons of Centennial Blond ale yesterday, for the festival and to have on hand. Designed for a fast turn-around at 1.038 targeting 1.008, english ale yeast.
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