I just got my starter working using 2 bottles of Widmer Hefeweizen and I'm VERY excited to see a good looking kraussen!
I know that using the right yeast is instrumental in hitting the right flavor profile in a hef. Now I just need the right grain bill and hop schedule. I plan to use pale malt, wheat, 40L and Munich. Tettanger and cascade as well. This will be an all grain batch, 17-gals depending on which fermenter I have available.
I'll keep this thread updated but I'd really appreciate any tips, ideas or pointers before I mash in. Let me know!