Fermentis T58 and S33

[StulliBruggari]

Does anybody have any experience with fermentis safbrew T-58, S-33 and K-97 yeast strains?

What styles have you brewed with them? How did they come out? And how attenuative were they?

I have used safale US-56 and S-04 with great results, just wondering what my possibilities could be with these other yeasts from fermentis.

Thanks,
Stulli

[boussh]

I have used t-58 as secondary yeast for both bottle conditioning and cask conditioning. great sedimentation properties. have not used as a the primary yeast however.
We use the s-33 for our wassail (17.5 P) attenuation is great and reached final in 4 days. dont really get the phenols or esters that is promised for an abbey style, but with the mixture of herbs, spices and malts, it is very pleasant.
cheers
Nick

[mlhardesty]

t-58 will pass for a belgian ale yeast or even a hefeweizen with banana and clove notes. from pilots with s-33, i don't think this yeast is remotely belgian. i think it may be a version of edme. no experience with k-97.

[DancingCamel]

We just used T-58 for the second time on our witbier. Both times, about 3-4 days into fermentation we start picking up very strong sulphur aroma. Other than sulphur the ferment proceeds as normal - no off flavors. The first time we used it, it took about 8 weeks for the sulphur to fade. More particulars - first time was an 11 P beer, second time 14.5 P. First time w/o oxygenating wort, second time with. Both times using 55% wheat malt (Wyermann), 42% pils & 3% acid. Any ideas where the sulphur is coming from and suggestions for keeping it out of my witbier next time?

Thanks

David