Got an allgrain Hefeweizen fermenting with Wyeast 3333.
Thought I’d pitch a new wort onto the cake when it’s done.
I see Wyeast lists that yeast as mostly for wheat beers. Any clever suggestions?
Got an allgrain Hefeweizen fermenting with Wyeast 3333.
Thought I’d pitch a new wort onto the cake when it’s done.
I see Wyeast lists that yeast as mostly for wheat beers. Any clever suggestions?
That big an amount of yeast calls for a weizenbock or a wheatwine.