« on: March 31, 2015, 01:36:31 PM »
+1, that's exactly where I ferment it as well for the balanced flavor profileThanks for the input everyone! I really appreciate all the help. I know it may be bad form but I also wanted to get your thoughts on WYeast 3638 for wheats?I love it. It is my go-to hefe strain. It gives some sweet spice (hints of vanilla/sweet cinnamon), along with the usual banana/clove. Don't overpitch and ferment around 66F for a balanced clove/banana character. Higher temps give more banana and lower temps tend to mute the flavor profile.