brownni5
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- Dec 17, 2017
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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.