Hey folks, hope you guys are doing well.
So in this wait of my beer get ready, 4 in the fermentation now, I bought one weissbier and loved, for me was a surprise because it was for me a style I thought it was bland and unpleasant, the only one I like is the schneider weiss. So after this surprise I'm gonna brew some in the summer, I live in the southern hemisphere so summer is a few months away, but I get a stuck point, which yeast use? I don't have the option of liquid yeast from you North America and Europe, so dry it is. After some read I'm inclined to a yeast similar to the bavarian wheat from wyeast, the 3638, not the 3068 because I like the idea of the some other fruits esters in the beer beside banana. Anyone have some tips about it? And tips about hefeweizen in geral would be good too, like the ferulic acid rest would be recommended? I'm after more fruit than clove.
The yeast I'm considering is munich classic lallemand and mangrove M20