I am new to brewing and am wondering if the it is the wheat in the Wit/Wiess that slows the flocculation or whether in a non-wheat malt flocculation would be significantly higher?
flocculation generally refers to yeast, how fast it clumps together and falls out of suspension. yes, wheat yeast is very slow.
1: Chinook APA
3: Special Bitter
Fermenting: Honey IPA
Bottled: Berry Wine