SafAle BE-256

[SabreSteve]

I can’t comment on the S-33, but you’re spot on for the T-58 and BE-256. I use the T-58 for my Belgian Pale Ale recipe and usually use the BE-256 for the “big” Belgians, Dubbels, Quads, and Dark Strong Ales. I have used T-58 on the big beers when 256 was not available, but it doesn’t provide the more complex flavors you mention.

256 is currently out of stock on MoreBeer but I'm currently falling behind my schedule. I snuck my March brew in on the 31st but now I'm looking at mid-May for my April brew. Anyways so since @AHarper 's Mann Piss is going to have to wait a bit anyways I might just wait till it's back in stock before I order anything.

 

[Tim Bulin]

Fermentis is the laziest of all manufacturers when it comes to maintaining their data sheet documentation. It has been proved multiple times over the past 3 years via genetic tests that S-33 is an extremely close relative to Munton's ale yeast, as well as both the Windsor and London ale yeast strains from Lallemand. There are rabbit holes galore in the following guideposts from suregork (Krogerus) and from yours truly. Based on all the research, we (separately, not together) have invested hundreds of hours on updating what we thought we knew about yeast.

http://beer.suregork.com/?p=4112

https://docs.google.com/spreadsheets/d/16XRUloO3WXqH9Ixsf5vx2DIKDmrEQJ36tLRBmmya7Jo/edit?usp=sharing

EDIT: And as you'll see here, it's already been known for decades that S-33 is English and not Belgian. So the genetic testing only served to confirm what we already knew to be true.

https://www.homebrewersassociation.org/forum/index.php?topic=5121.msg60101#msg60101

However, we digress. Cheers all.

Thanks for the links, the substitution chart in particular will come in handy.