I ended up doing a brewing session after work and everything that could go wrong, did. Ran out of propane, couldn't get the mash temp up from the protein rest. and a bunch of other things.
All in all I hit my OG (missed it by 1 point)
I used 3068 | Weihenstephan Weizen yeast I pitched at 70 degress and it's fermenting vigorously at 72 degrees.
What can I expect as far as flavor profile?
this is my first all grain hefe.
I wonder if I should have put it in the basement where temps hold at 58-60