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I cooked up a Belgian witbier earlier this month using an extract recipe and after 20 days the kraeusen has fallen but still is quite thick on top of the fermenter. Is this normal for a witbier? I used WYeast Belgian Witbier 3944. I was going to take a gravity reading to see where I am at but...

anybody ever use a yeast designed for Belgian Witbier (specifically the WYeast 3944) in a heferweizen? I have some washed 3944 available but no true heferweizen yeast at the moment and am wondering what the results would be to pitch the WYeast 3944 into a heferweizen.

I am planning on making a wheat beer from John Palmer's book and the recipe (for extract brewing) calls for 6.0 lbs wheat malt extract but specifies this as 60% wheat extract and 40% barley. Does this mean I add 60% of the 6 lbs as dried wheat extract (about 3.6 lb) and 40% of the 6 lbs as dried...

I would like to harvest the yeast from bottles of commercial hefeweizen to try making my own hefe with these strains of yeast. I have a bottle of a German brewery Schofferhofer. Has anyone had success harvesting the yeast from a hefeweizen, and specifically from the Schofferhofer brewery?

I am getting ready to bottle a pale ale that was made with WYeast 1028 London liquid yeast. Once I rack the pale ale out of the carboy I would like to use the yeast settled in the bottom of the carboy for another batch of beer. I want to start an ESB. My question is (1) should I wash the yeast...