I've only brewed 2 batches so far - one with notty and the other with safale US-05. I rehydrated each and left in a jar for 15-30 mins (per palmer's book).
I took in the aroma of each prior to pitching, and I noticed the safale has a much sweeter smell to it and suspect it may suit a raspberry wheat quite well, but the recipe calls for nottingham or White Labs WLP300 Hefeweizen. I plan to brew the raspberry wheat this week.
Thoughts? I've seen many threads noting they are similar yeasts, so I guess I'm just looking for some reassurance that it would come out fine.
Primary: Ed Wort's Apfelwein (batch #2)
Kegged: BBD Brown Biscuit, Ed Wort's Apfelwein (~6 month)
Next brews in queue: Maple Red Ale, Belgian Strong Ale