Im planning to make a Weizen and Dunkel Weizen for my next two batches. Considering how important yeast is to this style, I was wondering what yeasts folks here had used with success. The recipes that Ill be following call for Wyeast 3068 or 3638. The store that Ive been going to seems to only stock White Labs and the usual plain dry ale yeasts. How do WLs weizen yeasts compare to Wyeast? Any recommendations are appreciated.