I’ve made a number of wheat beers over the years, with different yeasts, and it always seems to result in very active ferments compared to other ales.
I have an Oberon clone going now, and pitched WLP320 straight from the tube. About 36 hours before I saw airlock activity, but it sounds like a popcorn popper for 24 hours [love it]!
I don’t think I’ve ever seen that kind of action from a non-wheat, even when I’ve pitched 1L starters.
Is there something about wheat malt that leads to this kind of activity?