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10/12/06 12:50 PM  
dry yeasts?
Anyone here using any of the dry yeasts put out by FERMENTIS for their Belgian-styled ales? Although I think liquid is much better, the ease of use in a dry yeast and the cell count really appeals to me. I've been using the 04 and US56 with great results in other styles...fast take offs, and quick fermentations.

Anyone using theothers...how have the ales been?

10/12/06 01:29 PM  
Re: dry yeasts?
I haven't really used any of the dry yeasts other than US56. There are a few brewers i know that like the T-58.

10/23/06 04:12 PM  
Re: dry yeasts?
I'm not really familiar with Fermentis yeast, as I have not been back into homebrewing for that long. However, when I worked at a craftbrewery I used SAFBREW #33, a dried yeast for commercial use, on a brew based on a Belgian Tripel. I was impressed with how fast this yeast fermented out and how it made the brewery smell like ripe bananas. The beer turned out really well, so I used the same yeast on other batches of the same beer with similar results. The reason I started using this yeast instead of my usual liquid cultures is that I did not want to dilute 20 bbls of tripel wort with 2 bbls of a weaker beer (we usually grew up a culture in 2 bbls of a weaker wort from another beer when starting new cultures).

I would recommend at least trying dried yeasts - there don't seem to be that many choices compared to pure yeast cultures, but they do work. One thing I found out is that you don't recover much yeast slurry for re-use from the dried yeasts, so you would probably need to order new dried yeast each time.

Ross Lunato
10/23/06 04:56 PM  
Re: dry yeasts?
My first shot at using dried yeast is in the bottle, conditioning as of Sunday. I used the T-58 yeast in an emergency because my WLP575 did not take off in the starter. The beer is a Dubbel that came in at 1.072 and finished at 1.011. I was surprised at the F.G. because I heard the T-58 doesn't attenuate very well. Also, I used the same yeast for bottle conditioning this beer. Now we'll see what the beer tastes like in about six weeks or so. I'd be tickled if it comes out well.
10/23/06 05:53 PM  
Re: dry yeasts?
There is some great information on the Fermentis web page under "publications," including academic papers by some researchers in Gent. Some highlights:

It was noticed that head retention can suffer for some reason with these yeasts. (I have noticed this too, and even that krausen has poor retention during fermentation. But I have also noticed that it seems to improve to "normal" with a little time in the bottle.)

S-04 is 8 +/- 3 B cells/gm

T-58 is 18 +/- 2 B cells/gm

S-33 is 16 +/- 2 B cells/gm

S-04 and T-58 are slower to utilize complex sugars, and were the least attenuative of the dry strains over a 5-day fermentation period. (For what it's worth, my opinon of this, based on some experience, is that T-58 is not a "low attenuator"--it just sometimes takes more than 5 days to chew through the bigger sugars. I have gotten around 80% attenuation with T-58 in a beer with no adjunct. A hotter secondary ferment helps.)

It would be nice to find a fruity (not Ardennes, for instance) belgian yeast that is not just a strong attenuator but also quick and reliable (not Dupont or WY1388, for instance). Any suggestions?

Al B
10/24/06 10:57 AM  
Re: dry yeasts?
The only Belgian dry yeast I've seen is the Brewferm Blanche. But I don't know its characteristics.

The only dry yeast I've used is a sherry yeast (Saccharomyces fermentati)- pitched in a mixed culture for Belgian red.

10/25/06 12:14 PM  
Re: dry yeasts?
I think Brewferm Blanche is supposed to be a lager yeast. Yikes.

Just to make it clear, T-58 is definitely estery and if I had to categorize it I'd definitely say it's Belgian. It creates esters that smell of tropical fruits, and prefers a warm secondary ferment (like Dupont but not as extreme--75F should do it).

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