SafAle™ T-58 yeast

Stock: Available for order
SafAle™ T-58 yeast
SafAle™ T-58 yeast
SafAle™ T-58 yeast
SafAle™ T-58 yeast
The right brewer’s yeast for fruity & spicy beer

Specialty brewer’s yeast selected for its strong fermentation character, intense fruity and phenolic flavors – especially banana, clove and peppery notes. Suitable for a great variety of wheat-base beers and fruity-spicy oriented styles. Yeast with a medium sedimentation: forms no clumps but a powdery haze when resuspended in the beer.

Ingredients: Yeast (Saccharomyces cerevisiae), emulsifier E491
To Favourites
Question about the product

50 to 80 g/hl at ideally 15-20°C (59-68°F).

Lesaffre know-how and continuous yeast production process improvement generates an exceptional quality of dry yeasts able to resist to a very wide range of uses, incl. cold or no rehydration conditions, without affecting their viability, kinetic and/or analytical profile. Brewers can choose usage conditions that fit the best their needs, i.e.:

① Direct pitching:

easy to use

Pitch the yeast directly in the fermentation vessel on the surface of the wort at or above the fermentation
temperature. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort
available to avoid clumps. Ideally, the yeast will be added during the first part of the filling of the vessel; in which
case hydration can be done at wort temperature higher than fermentation temperature, the fermenter being then
filled with wort at lower temperature to bring the entire wort temperature at fermentation temperature.

② With prior rehydration:

Alternatively, sprinkle the yeast in minimum 10 times its weight of sterile water or boiled and hopped wort at 25 to 29°C (77°F to 84°F). Leave to rest 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel.


For less than 6 months: the product must be stored below 24°C. For more than 6 months: the product must be stored below 15°C. For short periods not exceeding 7 days there is an exception to these rules.
Shelf life

36 months from production date. Refer to best before end date printed on the sachet.
Opened sachets must be sealed and stored at 4°C (39°F) and used within 7 days of opening. Do not use soft or damaged sachets.

Typical analysis

Viable yeast > 1.0 *1010 cfu/g
Purity : > 999 %
Lactic acid bacteria: < 1 cfu /107 yeast cell
Acetic acid bacteria: < 1 cfu /107 yeast cell
Pediococcus: < 1 cfu /107 yeast cell
Total Bacteria: < 5 cfu /107 yeast cell
“Wild” Yeast*: < 1 cfu /107 yeast cell
Pathogenic micro-organisms: in accordance with regulation

*EBC Analytica 4.2.6 – ASBC Microbiological Control-5D

Total esters High
Total superior alcohols Medium
Apparent attenuation 72-78%
Sedimentation Medium
Alc. Tolerance (ABV) 9-11%

Termék gyártó

Available for order
Article No.
11.5 g/pcs
Bonus point
0.03 €