Does anyone know much about the yeast in this hefe.
Has anyone rescued it??
Is it even the same stuff they use to ferment or is it some other yeast they use for bottle conditioning/taste (either way its delicious).
Not to hijack your thread, but to go along with your question: Where do breweries like Franziskaner, Paulaner and so on get there HW yeast? Have they been harvesting it from their beers for years and years?