Hey all. Not sure if this is the best place for this thread, but i have been really enjoying making hefeweizens lately.
I want to try a batch but use pilsner instead of 2-row. Anybody done this before? Any reason why it would or would not work?
I was thinking it would lend a little different mouthfeel to it.
Also, would fermenting a little colder help bring out that difference? I use a weistaphen (spelling) type yeast. Usually at about 72 or so.
Thanks all!
I want to try a batch but use pilsner instead of 2-row. Anybody done this before? Any reason why it would or would not work?
I was thinking it would lend a little different mouthfeel to it.
Also, would fermenting a little colder help bring out that difference? I use a weistaphen (spelling) type yeast. Usually at about 72 or so.
Thanks all!