I recently took my hefe (which normally gets fermented with Weihenstephaner) recipe and subbed in some washed/harvested Forbidden Fruit yeast from Wyeast (3463). I have to say, it is one of the most refreshing, mouthwatering beers I've made to date. I fermented it around 67f. If there was a comp coming up, I'd rig up BMBF and send some bottles away. Really, I can't recommend the 3463 enough for wits and wheats.
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)