RiverCityLA
Member
Does anyone have experience with fermenting a wheat beer with both a german hefe strain and belgian wit? I brewed a bavarian Hefeweizen with weihenstephan wyeast. I did not do a starter. I pitched at 71. Cooled overnight to 62. I had no airlock activity with the first 48 hours. So i panicked and pitched a washed white labs yeast cake and removed from cooler to ambient temp of 75. Fermentation kicked off within 8 hours. Im not getting any of the hefe yeast aromas. Just curious if anybody has been successfull mixing these two types of strains.
