I've used 3944 many times. Makes a nice wit.
Thanks guys. What kind of attenuation are you getting? It is listed at 72-76% but I normally get higher than the 'advertised' max.
Goschman, you sound like me. I pretty much use dry yeast, but have used Wyeast smackpack once for Kolsch. I just direct pitch and hydrate in the wort, then aerate by swirling for 4-5 minutes.
Looks like I am choosing between WLP400, WLP410, and WY3944. The store seems to carry more white labs but I can probably get wyeast if I let them know ahead of time. Right now I am leaning toward the 410 since it is describes as less phenolic but more spicy. Any thoughts? Can anyone recommend a solid dry yeast for a wit?I have never brewed a wit and have had few commerical examples. A standard wit yeast is what I am looking for I suppose.