I was thinking of reusing the cake of WLP380 I have from my hefe that is almost done.
What differences in flavor will be noticeable if I don't use any wheat at all and just use 2-row?
Should I add some crystal 20L?
Hallertau 3.2% AA
1.5oz 60 min
.5oz 15 min
What you are talking about is dampfbier. Some of the phenols in a typical weizen are derived from the wheat, so you may end up with less clove, but it will share many flavors with your first batch.
Check out The Mad Fermentationist for my adventures in fermentation (cheese, bread, ginger beer plant, and of course plenty of funky beer).
Well, i guess I can always try something new If anything I am going to wash 1/2 of the yeast and pitch it on to the rest. Way I can get at least 2 more 5 gallon batches from the yeast.