So it's almost midnight and I just now realized I picked up the wrong yeast. Instead of Wyeast 3068 Weihenstephan Weizen, it seems I picked up a pack of Wyeast Pacman 1764. I don't have much to work with. On hand, I have Safale-05, Red Star Champagne Yeast, and a 3-year old expired Muntons dry yeast.
Wyeast 1764 or Safale 05 for what was supposed to be a German-style Hefe?
Your thoughts are much appreciated. Prost!