I looked at "how to brew" and it shows that I can use up to 8oz of priming sugar for a German Heffe... wow, that is ALOT, I am interested to see how fast these carbonate with all of that suspended yeast!
I did a full cup for my hefe and it came out very carbed. I like it personally. It was decently carbed within a week I'd say, but definitely got more carbed as time went on.
