How important is it to use special wheat yeast for beers with a lot of wheat in them?
I have a heavy beer coming up. I based the idea on a tripel, but I decided to use 37% wheat. I use WLP500, which is a Trappist ale yeast. I know the recipe works.
So I guess I wonder how yeast manufacturers and brewers decide a yeast is or is not for wheat beer. I guess it must be based on past performance, not on a yeast's ability or inability to ferment sugars that come from wheat.
I have a heavy beer coming up. I based the idea on a tripel, but I decided to use 37% wheat. I use WLP500, which is a Trappist ale yeast. I know the recipe works.
So I guess I wonder how yeast manufacturers and brewers decide a yeast is or is not for wheat beer. I guess it must be based on past performance, not on a yeast's ability or inability to ferment sugars that come from wheat.