Since spring is right around the corner, I plan on brewing an american wheat within the next week or so. I was thinking about using Nottingham. I couldn't get ahold of the american wheat Wyeast 1010 I have used before. Has anyone here done this before? My other option is to wait another few weeks and use my kolsch yeast cake.
End of the Line Brewing
Primary: Caramel Cider
Secondary: Bourbon Vanilla Porter
On tap: Some Sort of IPA, Cherry Cider
Bottled: Belgian Sour (1st place winner Binny's Chicago Comp)