I suppose 3/4 priming sugar would be alright for an american wheat right? German Hefe requires the same but I know they are a little more carbonated than an american. Should I hold back just a little for my American Wheat?
Actually, the American hefe should be carbonated at a little higher rate than the German one. 3/4 cup should do just fine - that usually gives you about 2.5 volumes of CO2, which is pretty standard for an American beer.
I was looking at that site. There is a huge difference between an American Wheat (2.3-2.6) and Weizen/Weissbier (3.6-4.5). Any thoughts about an American Wheat recipe kit that I used Hefeweizen yeast for?