I suppose it may be up to preference, but I was wondering if we should treat this yeast (320) like any other hefeweizen yeast:
Meaning ferment for a couple weeks +- a few days or until fermintation is complete, then straight to keg, carb, and serve "young."
Was thinking about bumping up the wheat content and changing the crystal to 10L.
Will let you know how it works out. Planning to ferment at 62F/16.6C ish along side my hefe in progress, using wlp380.