Well I’m going through my drafts folder and publishing everything that I had forgotten about. So this one is a bit out-dated but what the hey, let’s post it!
I just popped a test bottle of this one. it’s a bit odd, but it’s plenty drinkable and even qualifies as tasty beer.
I wanted to prove to myself that there’s nothing wrong with amber or dark or extra dark extracts, so I simply tried making beers using those extracts. I can’t see any reason NOT to use them (not that you’d need them all the time, of course). But if you just want some color and body, the amber and extra dark extracts (munton’s, FWIW) have not imparted excess sweetness, maltiness, or roasty/whatever flavors to these two beers, they seem to have provided more color than anything. So now that I’m not just regurgitating the old standard “use extra light extract, and add specialty grains for color and body” advice, well, what does that mean? Nothing, I suppose. There’s nothing wrong with the old standard advice, but it’s not the only way to make tasty beer. You can also use amber, dark, and even extra-dark extracts and still make fine beer. My new advice would be to consider what your goals are, and how to best accomplish those goals, and use the ingredients that best accomplish those goals.
The T-58 comes out quite a bit like 3711, but my impression is that 3711 comes out dryer. It’s hard to say exactly how much that’s true, because I haven’t brewed the same beer twice and varied only the yeast, but it’s fairly similar at least. Preliminary assessment of T-58 is that I’ll keep using it for these little two gallon extract batches that are brewed without temperature controls*.
*brewed in my room, temperature usually a bit higher than optimal for most yeasts, and fluctuations are higher than optimal for most yeasts too. The T-58 has handled these fluctutations well (admittedly they are fairly MILD fluctions, lol).