- Dec 17, 2017
- Reaction score
I'm brewing my first weissbier this spring. I have a pack of Wyeast 3068 that was produced in February. I've seen some recommend smacking the pack and pitching direct with no mention of cell pitch count. What's the ideal count? I don't want something overly clovey, but neither do I want a banana bomb. Suggestions? From what I've read, mid -60's ferm temps should be sufficient.