Hi, all. Speaking of
T-58, it's the yeast included with a Brewer's Best kit that I'm currently fermenting. The kit recipe is called "Belgian Saison" but from what I'm reading in this thread, that might be an overstatement? At least in terms of the yeast?
Anyway, fermentation has gone smoothly and SG is leveling out as it approaches 1.011, bottom of target range per the recipe.
My question: I was talking to a professional brewer who said that saison yeasts can be problematic (e.g., the "stat" gene that can cause stuck mashes) and he said if I use a plastic bucket fermenter (which I do), I should not use it again after fermenting with saison yeast. He said it can infiltrate the plastic and cause problems for later batches, including "drying" the beer. Whatever that means. Future saison batches should be fermented in a glass carboy, he said.
I'm wondering what you, the yeast experts, think about that? First of all, T-58 doesn't sound like the kind of yeast I need to worry about. But what about the whole thing about plastic being compromised by yeast? I go months between batches, so I doubt any yeast is robust enough to survive for that long, but I'm a newbie, what do I know. Thanks.