Specialty yeast selected for its estery somewhat peppery and spicy flavour development. Often used in the production of Belgian style beers.
This yeast displays an apparent attenuation of approximately 70%, has a temperature range of 12-25°C ideally 15-20°C, total bacteria of less than 5/ml.
Yeast with good sedimentation, forms no clumps but a powdery haze when resuspended in the beer. Pitching rate in primary fermentation 2.5 to 5 g/hl and for bottle conditioning 50 to 80 g/hl at 20°C.
Some recommended styles using T-58 would be Belgian Blonde Ale, Belgian Tripels, Belgian Golden Strong, Belgian Dark Strong, Belgian IPA, Belgian Dubble, Belgian Witbier.
