Recently I've been introduced to some high gravity German Wheat beers . Thee ones I've tasted have been crisp and refreshing with lots of clove aroma and the alcohol is a sneaky surprise lurking in the bottom of glass. Of course I want to make one I have had good success making Hiefiwiezen and Dunkelweizen with the Safale dry wheat beer yeast but wonder if it is up to the task of fermenting a 8-9 % brew
Topic: Alcohol tolerance of wheat beer yeast (Read 1857 times)
