WY3942 - Belgian Wheat

[Cheesefood]

What's the report on this wheat? I'd like to know if anyone's used it and how they like it compared to 3068. Do you think it'd be good to mix this with 3068 for banana-bubblegum?

I have a bag of Belgian Wheat at home that's not getting used quickly enough, so I'd like to do up a nice hefe.

Next question: how do you boil a 10 gallon hefe without experiencing a killer boil over?

YEAST STRAIN: 3942 | Belgian Wheat™

Back to Yeast Strain List
Estery, low phenol producing yeast from small Belgian brewery. Apple-, bubblegum- and plum-like aromas with a dry but fruity finish.
Origin:
Flocculation: medium
Attenuation: 72-76%
Temperature Range: 64-74° F (18-23° C)
Alcohol Tolerance: approximately 12% ABV

Styles:
Belgian Pale Ale
Belgian Tripel
Witbier

 

[mgohring]

Trying to revive a super old thread, but did you ever try the blending of the two yeasts? I'm contemplating that very same blend and was curious as to what the outcome was.