Were looking for a yeast to use with a Pravda Brewing recipe in support of the Ukrainians - this yeast was actually one they suggested!

Consider this yeast as a viable candidate for numerous belgian beer recipes as it’s a good one. It makes beer making in far flung regions possible.

The yeast seems ok. Thankfully they were all in a bag because one of the packs wasn't sealed. No damage to the box, so I'm not sure what happened.

This yeast is always a winner, what more can I say

This yeast gives spicy, peppery notes. Good for Belgian styles.

This stuff is a fast starter.It has the effect of toning down hop harshnessin my experience, I didn't notice any strong estoryflavors but it does throw some Sulphur. It was used in a split batch of witt beer.I preferred it over wyeast 3944.

I have tried all of the liquid yeasts and have always had better results with this when primed.

Fermentis Safbrew T-58 ferments a Belgian Ale just right, with a spicy tang. Yum.

This yeast has been my go-to for my annual strawberry peach mango summer ale. Grain bill is that of an American wheat and the fruit is added after primary fermentation. This produces some great esters when fermented at 66-68 degrees F. Quickest start to fermentation that I've ever seen even without a starter.

I used this (one packet) in a batch of high gravity saison. Within a day the caribou was threatening to destroy my entire closet with its epic fermentation. I don’t know why you would need to make a stated with this. Just dumped the packet in the fermentor closed it up (not tight enough) and pretty soon beer was all over my floor as the volcano erupted. Very exciting.

I used this (one packet) in a batch of high gravity saison. Within a day the caribou was threatening to destroy my entire closet with its epic fermentation. I don’t know why you would need to make a stated with this. Just dumped the packet in the fermentor, closed it up (not tight enough), and pretty soon beer was all over my floor as the volcano erupted. Very exciting.

This yeast has been my go-to for my annual strawberry peach mango summer ale. Grain bill is that of an American wheat and the fruit is added after primary fermentation. This produces some great esters when fermented at 66-68 degrees F. Quickest start to fermentation that I've ever seen, even without a starter.

Brewed a Belgian Pale Ale. It was supppsed to end around 1.010 and ended up around 1.005. Fermentation started fast.

Brewed a Belgian Pale Ale. It was supppsed to end around 1.010 and ended up around 1.005. Fermentation started fast.

I usually prefer fruity notes in my beers, and this yeast imparts really fruity flavors compared to other dry yeasts. This is excellent for IPAs and Saisons, and it goes very well with fruit additions like pineapple, raspberries and mango.

I usually prefer fruity notes in my beers and this yeast imparts really fruity flavors compared to other dry yeasts. This is excellent for IPAs and Saisons and it goes very well with fruit additions like pineapple raspberries and mango.

Tried the Safbrew T-58 with a fermentation of organic, heritage CIDER APPLES. Fermented it warm in the upper 70s. The yeast never created much of a krausen, but ended up with an apparent attenuation of 96%! Og 10.50; FG 10.02. 6.3% ABV.I backsweetened it a bit, hit it with some SO2, and dry hopped it for 6 days with Mosaic. Carbed it at 13 psi and 34F for two weeks to settle and gave it a small hit of pectinase to break down residual apple particles. The cider is fantastic. I could drink this for the rest of my life. Need to make more. :)

Tried the Safbrew T-58 with a fermentation of organic heritage CIDER APPLES. Fermented it warm in the upper 70s. The yeast never created much of a krausen but ended up with an apparent attenuation of 96%! Og 10.50; FG 10.02. 6.3% ABV. I backsweetened it a bit hit it with some SO2 and dry hopped it for 6 days with Mosaic. Carbed it at 13 psi and 34F for two weeks to settle and gave it a small hit of pectinase to break down residual apple particles. The cider is fantastic. I could drink this for the rest of my life. Need to make more. :)

Used this yeast for a wheat and belgian ipa and loved it! Both beers turned out great with a different ester profile then some of the other stains out there! Get some and get brewing!

Used this yeast for a wheat and belgian ipa and loved it! Both beers turned out great with a different ester profile then some of the other stains out there! Get some and get brewing!

I have never seen a yeast ferment as vigorously as this one does. It keeps popping my blow-off hose out. I started to lower my fermentation temperatures to the low 60's to keep this one under control and found that I like the flavor much better - not so much banana-like flavor.

I have never seen a yeast ferment as vigorously as this one does. It keeps popping my blow-off hose out. I started to lower my fermentation temperatures to the low 60's to keep this one under control and found that I like the flavor much better - not so much banana-like flavor.

Twice now I've used this yeast, both times I split a batch of wort and pitched this against another yeast. Both have been attempts at lower gravity beers, worts were 48 and 56. The 48 was kegged recently and I have to say the T58 has much more character than the lagered version using 34-70. Initially, I'd have agreed with DudeInPants that it has some odd things going on, but as it ages some the beer seems to acquire character. The 46 gravity is becoming a good session beer and I'm starting to really like it. I'm looking forward to the 56 gravity since I did the same test, split the wort and used the same two yeasts. I've had mixed reviews from people who've tried this. Some like it, some not so much. That's to be expected from something so spicy and apple'y. DudeInPants isn't exaggerating when he says it has a lot of flavors going on, but I personally don't find them offensive (after some aging). It ferments beautifully and flocks out clear as a bell. This is a yeast I'd try again, but I don't drink a lot of Belgians so I don't need tons of this around. With an open mind, this can be a great yeast. But give it some time to allow flavors to develop. The early flavors this yeast produces are not all favorable. Give it some time. Later, like a month or two down the road it really shines. I'm giving it 5 stars more from a technical standpoint than as a review. I think this is one of those love/hate yeasts that actually adds something to the beer. Only you can decide if you like what it adds.

Twice now I've used this yeast both times I split a batch of wort and pitched this against another yeast. Both have been attempts at lower gravity beers worts were 48 and 56. The 48 was kegged recently and I have to say the T58 has much more character than the lagered version using 34-70. Initially I'd have agreed with DudeInPants that it has some odd things going on but as it ages some the beer seems to acquire character. The 46 gravity is becoming a good session beer and I'm starting to really like it. I'm looking forward to the 56 gravity since I did the same test split the wort and used the same two yeasts. I've had mixed reviews from people who've tried this. Some like it some not so much. That's to be expected from something so spicy and apple'y. DudeInPants isn't exaggerating when he says it has a lot of flavors going on but I personally don't find them offensive (after some aging). It ferments beautifully and flocks out clear as a bell. This is a yeast I'd try again but I don't drink a lot of Belgians so I don't need tons of this around. With an open mind this can be a great yeast. But give it some time to allow flavors to develop. The early flavors this yeast produces are not all favorable. Give it some time. Later like a month or two down the road it really shines. I'm giving it 5 stars more from a technical standpoint than as a review. I think this is one of those love/hate yeasts that actually adds something to the beer. Only you can decide if you like what it adds.

I have used this yeast twice so far and it has done very well. On my Belgian Stout it almost blew the top off my fermentor. I woke up in the morning to the lid bowing out with pressure. The second time was very active and quick to start. The Belgian flavor was present, but subtle. From what I can tell it didn't have a lot of depth and character, but that could have been due to other factors relating to my recipe and/or temps. My brew house is pretty cowboy. It's a great yeast for the few times I've used it.

I have used this yeast twice so far and it has done very well. On my Belgian Stout it almost blew the top off my fermentor. I woke up in the morning to the lid bowing out with pressure. The second time was very active and quick to start. The Belgian flavor was present but subtle. From what I can tell it didn't have a lot of depth and character but that could have been due to other factors relating to my recipe and/or temps. My brew house is pretty cowboy. It's a great yeast for the few times I've used it.

I always keep a couple of these around in case the liquid yeast doesn't make it to Reno. I also use it for small batches.

I always keep a couple of these around in case the liquid yeast doesn't make it to Reno. I also use it for small batches.

and using this yeast, I have come to determine this is Chimay yeast. Same as Wyeast 1214 and White Labs WLP500