Also recommended for bottle-conditioning of beer and cider. Excellent performance in beers with alcohol contents of up to 8.5% but can ferment up to 11.5%. T-58 has interesting sedimentation: forms no clumps or cake, just a fine sandy looking layer on the bottom. Makes a powdery haze when resuspended in the beer. If you accidentally stir it up you can resettle it with a cold crash or K.C. Super Kleer finings.
Rehydration Instructions: Sprinkle the yeast in half a cup of sterile water or wort at 80°F ± 6°F. Let it rest floating on top for 20 minutes. Gently stir it in and pitch the resulting cream into the fermentation vessel. A simpler and more sterile way is to pitch the yeast directly in the fermentation vessel. When fermentation temp is reached (above 68°F), just sprinkle the dry yeast directly onto the wort in the fermenter. Be sure to sprinkle widely so the yeast covers all the surface of wort available. Avoid clumps, leave for 20 minutes, then mix it in. You should detect active fermentation in 4 hours. Finishes in 5-6 days.