Fermentis by Lesaffre | SafAle™ T‑58 Yeast


Tax included

SKU: 40716 Barcode: 3516665410001

Available Now!

Fermentis by Lesaffre SafAle™ T‑58 Yeast specialty yeast is the right phenolic yeast for English & Belgian-style ales.  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.  Excellent choice for bottle conditioning.


  • Available in 11.5g sachets

Fermentation temperature:

  • 12-25°C (53.6-77°F) ideally 15-22°C (59-71.6°F)

Dosage instructions:

  • 50 to 80 g/100 litres in primary fermentation
  • 2.5 to 5 g/ 100 litres when used in bottle conditioning

Rehydration instructions:

Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 27°C ± 3°C (80°F ± 6°F). Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel. Alternatively, pitch the yeast directly in the fermentation vessel providing the temperature of the wort is above 20°C (68°F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes, then mix the wort using aeration or by wort addition.


Yeast (Saccharomyces cerevisiae), emulsifier E491

Typical analysis:

% dry weight: 94.0 – 96.5 Viable cells at packaging: > 6 x 109 /g Total bacteria*: < 5 / ml Acetic acid bacteria*: < 1 / ml Lactobacillus*: < 1 / ml Pediococcus*: < 1 / ml Wild yeast non Saccharomyces*: < 1 / ml Pathogenic micro-organisms: in accordance with regulation *when dry yeast is pitched at 100 g/hl i.e. > 6 x 106 viable cells / m


During transport : The product can be transported and stored at room temperature for periods of time not exceeding 3 months without affecting its performance. At final destination: Store in cool (< 10°C/50°F), dry conditions. Best to keep your yeast in the fridge to keep it happy and viable.

Shelf life

24 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.