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having learned the advantage of not being the first nor the last to attempt a new process (a variant of "he who hesitates is often saved"),I have yet to use my WB 06. for a hefeweiss.Please share your experiences with it and include the mashing and fermenting temps since this seems critical in this style
I'm personally not a big fan of the strain. For me it produces a mostly tart one dimensional weissbier. My recommendation is stick with superior liquid strains.