Originally Posted by robtotten
550 won't give you a Hefeweizen or a Wit, but it will give you a great beer. I would give it a little longer to age than a hefe or wit (both of which can be drunk young).
Hmmm, I had forgotten the fact of wheat beers are best young. I also like my wheat's cloudy, and if 550 flocs well, then that would defeat the purpose. Probably best to let wheat's be fermented with yeasts specific for them. I still may give it a shot, make a 5 gallon batch and split it. Ferment 1 gallon with 550 and the rest with another yeast.
I've been intrigued by information out of BLAM talking about how brewers want to make beers drinkable (aka more attenuated.) I am new to belgian yeasts, having never tried them. I plan on testing various beers with them to see how or even IF I like them. Thus the reason for the thread. WLP 550 seems like a yeast fit for many styles just based on what WLP website says, and so, I am starting here.