Tag Archives: T-58

Extract Brewing Revisited, Batch Two: Dark-Saison

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!

Results:

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).

Pilsner and Willamette Petite Saison SMaSH

Lately I haven’t been brewing that much, but yesterday a buddy and me did a big double batch brewday.  We brewed two beers using Willamette hops, because I have a bag of Willamette leaf and I want to use it up to make space in the freezer.  So here’s the first beer we brewed:

12 lbs Belgian Pilsner Malt

approximately 6 oz Willamette hops.  1.5 oz measured FWH, the rest approximated and added over a steady stir for the last 5 minutes of the boil, with a 10 minute hop stand.

Now last time I did petite saison smash I used 3711, this time I used T-58.  The main reason for this was I had a pack of dry T-58 and didn’t feel like making a starter, and didn’t have any 3711 anyway, so the choice was easy.  I’ve used T-58 a number of times now in my small experimental batches, and I’ve liked it.  We’ll see how it performs on this batch.

Fermentation will be at 64F.  I didn’t dry hop the last petite saison, so I might try it on this one, but then again I might not.  We’ll see.

The other beer we brewed will be in another blog, with some pictures too!  That beer is test run #1 of a clone of Texas Big Beer’s Working Stiff Ale.  Much more on that to come!

Mini-Batch of Weird Saison-ish extract/mini-mash Beer Strangeness

Decided to try a mini-batch of weird beer today in my old Mr Beer keg, approximately 2.4 gallons.  Used the following ingredients:

  • 1 lb 6-row
  • 8 oz maris otter
  • 4 oz caramel 20
  • 4 oz caramel 60
  • 4 oz flaked corn
  • 0.9 oz honey malt
  • 2 lbs Amber Dry Extract (Munton’s)

Hops:

  • 1 oz willamette mash hop
  • 0.5 oz tettnanger 60 minutes
  • 1.5 oz tettnanger 1 minute

Misc:

  • campden (to guard against chloramines in water)

Yeast:

  • T-58 saison yeast

I honestly have no idea what the heck I’ve made here.  It did taste, smell, and look like it’ll probably become beer after it’s done fermenting!  But we’ll find out in about a month!

UPDATE: it’s ready, and it’s delicious!!  Very saison-y but not at all dry (which is a little odd, but hey, it works).  Next up for the mini-batches will be something along these lines, but with extra-dark Munton’s extract!

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