Figured this would be the best forum for my question/concern.
Brewed up a weizenbock last night, 8# wheat, 3# pale, 3# munich, 1/2# c120, 1/2# c60. Mashed at 153. Was going to use slurry from a hefe that I brewed. Was going to rack the hefe when I saw that it was infected. Luckily, I had some pacman growing up and pitched that instead.
I realize that the yeast is a huge part of any wheat beer, and it won't taste remotely close. But, will this be decent? I need someone to tell me everything will be okay!
Brewed up a weizenbock last night, 8# wheat, 3# pale, 3# munich, 1/2# c120, 1/2# c60. Mashed at 153. Was going to use slurry from a hefe that I brewed. Was going to rack the hefe when I saw that it was infected. Luckily, I had some pacman growing up and pitched that instead.
I realize that the yeast is a huge part of any wheat beer, and it won't taste remotely close. But, will this be decent? I need someone to tell me everything will be okay!