Seeking Comments on Safbrew T-58

Can anyone comment on Safbrew T-58 dry yeast? From what I read online, it is appropriate for Belgian styles. I was hoping to get some more specific information. Does anyone know if it is derived from a specific Belgian yeast? Is it more appropriate for certain Belgian styles? Does it compare to a specific Wyeast or White Labs strain?

I don't know where it came from, and I've never used any Wyeast that's comparable. T-58 will make a decent triple.

Denny, thank you for the comment. I was thinking about using T-58 this weekend for a Belgian Dark Strong Ale that is based on Rochefort 8. In the past I have used Wyeast 1262 - Belgian Abbey II for this recipe. However, I am growing increasingly fond of dry yeast. I have started using Safale S-04 for a couple of my American style recipes, with good results. I have never used dry yeast for a Belgian recipe.

Having made a Rochefort "clone" recipe many times, I wouldn't recommend T-58 for it. It's heavy on the spicy/phenolic side of things and low on the fruitiness that kind of beer needs.

I would be wary using T-58 in a BSD Ale. If you let the temps get to high bubblegum esters come on like madness. If you can keep the temps in the low to mid 60s, you should be OK. I have a Belgian Pale Ale aging right now that I fermented in th elow 60s. It has a peppery, fruity aroma. I am looking forward to trying it out. Tried T-58 in a BSD and I didn't care for the results (see bubblegum above) .

I have used T-58 in many different beers and it seems it really gets its legs about the 3-5 pitch. I made a Hoptober clone that has some of the belgian notes that many prefer and it was on its 4th gen.

Made a really good Witbier

I pretty much use T-58 to bottle condition my Belgian styles.

We've used T-58 several times and we love it. The only disappointment with it so far is a distinct band-aid flavor in this year's batch of spiced winter ale, but I bet it was a bad packet of yeast, so it was under-pitched without even knowing it. Otherwise, we usually keep some on hand at all times.