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Wyeast 1007 would be good but it doesn't flocculate that fast.

Good use of free stuff!

Belgian yeasts handle higher temperatures well so hitting 80 degrees shouldn't be too big a deal. Maybe you'll get a harsh alcohol bite from fusel alcohol but it will be tolerable. 62-64 degrees is too cold for a Belgian yeast strain so warm it up to 68-72 degrees.

You can estimate your OG will this calculator: https://www.brewersfriend.com/allgrain-ogfg/ You should be able to get a pretty good estimate of you OG and then measure you FG to determine ABV.

If you grow German Tettnang in the US they become US Tettnang anyway! I know they are genetically different but hops are named after where they are grown. I honestly think that German Tettnang will have difficulty growing in our climate and you'd be better off getting Santiam like the other...

Do you really need German Tettnanger hops so bad you're willing to pay 30 euro in shipping costs for a 5 euro rhizome?

The shriveled leaves with yellow and brown edges (your second photo) look like symptoms of leaf hoppers. Look on the underside of the leaves for them.

Mutations happen during cell division (reproduction). From what you have said it sounds like you had old yeast. The health of the strain could have been poor which lead to off flavors during fermentation. Unless you had re-pitched this yeast 2 dozens times (many generations for mutations to...

I think mint leaves at flameout would be better. If you want to get an idea of the flavor you could find a commercial kolsch pour it into a mason jar and cold steep some mint leaves or tea for 24 hours.

Don't know where 40% came from. This is from BeerSmith which mirrors your recipe: "Belgian Wit is made from a base of around 50% pale malt, and 50% unmalted wheat. Often 5-10% rolled or flaked oats are added to enhance body and flavor." I used Wyeast 3942. Never used WLP410 but it'll do the job.

What's the rush? I'd wait another week. Be patient.

I've used 50/50 flaked wheat and pilsner malt in my witbier with success. I did a 15 minute protein rest followed by a 60 min sacch rest. The beer went from 1.052 to 1.010 so conversion wasn't a problem. I think you'll be fine.

Not familiar with wb-06 but I'm sure you'll like 3942. I think 20 min at 155 will get you enough conversion so I think your recipe is fine the way it is. Hope it turns out!

Czech Pilsner and Belgian Tripel are the first things that come to mind. They might be good in a Kolsch or Blonde ale too.

I reseal the same large bag over and over like you did with your Nugget. I have a lot of hops in my freezer and sealing them all in 1oz packs would be insane. I personally like the 4oz vacuum sealed packs I get from Farmhouse Brewing Supplies. I typically use the whole 4 oz pack for a 5 gallon...

Are you doing a mini mash with the pound of white wheat and flaked oats? If not I would just steep a 1/2 pound of oats and drop the rest of the grains. Did you use 3942 on your last witbier? I've gotten some sulfur from other Belgian strains (3522) but not 3942. Anyway, the sulfur smell will...

4.51 is fine. Water pH doesn't matter too much by itself but 7-8 is normal for tap water. Mash and boil pH are much more important. As far as your hop stand goes I would chill to 180, add hops, then let it free fall to 160. Probably will take 20-30 minutes.

I had my most recent IPA come out overly bitter and it ended up being a pH problem. My final beer pH was 4.8. Ideally it should be under 4.5. I've noticed that hop bitterness can become harsh and muddled with a high pH. I added 2ml of lactic acid to the keg of the finished beer which got it to...

I would still call it a Kolsch. The yeast you're using ferments pretty clean at low temps with low esters just like a Kolsch yeast. In my experience the cold conditioning period (lagering) is what really mellows the beer out and makes it kolsch-like. If you lager the beer for a month at below...

I wanted to try the Enjoy by 4/20 but my liquor store was trying to sell it for $20 a 6-pack.... No thanks. Nice to know I didn't miss out on anything.