I used a trappist yeast to make a Patersbier from Northerbrewer. I am at week 2 in bottle condition. I was supprised by the tast. Very much like yeast. I still have some haze. I thought it had the slight taste of yeast like weizen with some other maybe spices. I am a noob, and this is my 4th batch we are talking of. I am currious if anyone can educate me on that yeast. It says medium flocculation, but it tastes like low. Is this the wrong yeast for a week beer (5.2%) better reserved for a double or tripple. I always wash my yeast and save it so I will use it in the future but want to make sure I am using it for the right style.