Fermentis SafAle T-58 Belgian Specialty Ale Yeast 11g

T-58 is a Belgian specialty yeast selected for its peppery, spicy, phenolic character. It is POF+ (phenolic off-flavour positive) — the clove-like phenolic compounds it produces are intentional and style-defining, not a fault. Right for Belgian and wheat styles where complexity is the goal.

Best Suited To

• Belgian Witbier, Saison, Farmhouse Ale
• Belgian Tripel (lighter phenolic character)
• Spiced ales and specialty Belgian styles where clove and spice are part of the recipe intent

Specs

• Fermentation temp: 12–25°C (optimal 15–20°C for balanced character)
• Attenuation: 71–75%
• Flocculation: Medium (powdery haze when resuspended — normal)
• Alcohol tolerance: Up to 11.5% ABV
• Pitching rate: 50–80g per 100L (1 sachet per 23L)

When to Choose T-58

Choose T-58 over M41 Belgian when you want spice and phenols to lead over fruit esters. M41 leans fruity; T-58 leans peppery and spicy. For a witbier or saison where clove notes are the point, T-58 is the better fit.

Choose T-58 over M29 New French Saison when you want a broadly Belgian character rather than specifically farmhouse. M29 ferments at very high temperatures and is specifically saison-focused; T-58 is more versatile across Belgian styles.

Practical Notes

Temperature is a flavour dial with T-58. At 15–17°C the profile is restrained. At 20–22°C the phenolic and spicy character opens up fully. Most people ferment too cool and wonder why their Belgian ale tastes flat — push it to at least 19–20°C.

Rehydrate in 10x its weight in 27°C water, or pitch directly at standard gravity (under 1.060).

The powdery, medium sedimentation is a characteristic of T-58 — it may resuspend when the beer is moved. This is normal and not a sign of infection.

Keep refrigerated. Once opened, reseal and use within 7 days.

Reviewed by the AHB Brewing Team — June 2026.