I am about to brew a simple wheat beer and due to a lack of any wheat bear yeasts I will be forced to use the following yeast or wait about month until I can brew ... will this work?
1214 Belgian Ale Yeast. Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery, great complexity with very good alcohol tolerance. Flocculation - medium; apparent attenuation 72-76%. (58-78° F, 14-24° C)
It sounds like it could be OK? Any feedback would be appreciated.