jroberts548
Member
I have some Wyeast 1214 that I harvested from a Chimay clone. The Wyeast website says that it can be used for Belgian witbier, but I can't find any recipes here where people have used it for witbier.
Has anyone used Wyeast 1214 for witbier? Did you like the results?
Also, how much yeast should I use for it? When I harvested the yeast, I split it into just two batches. It looks like probably about 3/4 cup of yeast sitting in the bottom of each jar. Should that be a good amount for a witbier? Will overpitching hurt the beer?
(I also asked this question in the recipes/ingredients forum, but maybe it belongs here instead?)
Has anyone used Wyeast 1214 for witbier? Did you like the results?
Also, how much yeast should I use for it? When I harvested the yeast, I split it into just two batches. It looks like probably about 3/4 cup of yeast sitting in the bottom of each jar. Should that be a good amount for a witbier? Will overpitching hurt the beer?
(I also asked this question in the recipes/ingredients forum, but maybe it belongs here instead?)
