My next beer will be an experimental brew; a witbier using half pilsner malt and half cheap white bread. (5 lbs of each in 4 gallons, just in case my efficiency is terrible. So it might be pretty high gravity) A little coriander but not much, and either tangerine peel or grapefruit zest, but not much of that either. I haven't decided which hops, but probably either Sterling or Willamette.
I have a bunch of packets of T-58 yeast that I bought on sale recently (and it's a yeast that I like), and I also have some yeast cultured from bottles of Schell's Hefe that I think is WY-1010 "American Wheat" but I'm not sure. I've used it once and it was relatively clean tasting but kinda tart and didn't floc well. It did attenuate well.
Which of these two would you use? Or should I just flip a coin? I really can't decide. I'm not brewing a large enough batch to split it. (I could brew it twice, I guess) I'm leaning towards the T-58, mostly because I think it won't attenuate as much so will have better mouthfeel.
I have a bunch of packets of T-58 yeast that I bought on sale recently (and it's a yeast that I like), and I also have some yeast cultured from bottles of Schell's Hefe that I think is WY-1010 "American Wheat" but I'm not sure. I've used it once and it was relatively clean tasting but kinda tart and didn't floc well. It did attenuate well.
Which of these two would you use? Or should I just flip a coin? I really can't decide. I'm not brewing a large enough batch to split it. (I could brew it twice, I guess) I'm leaning towards the T-58, mostly because I think it won't attenuate as much so will have better mouthfeel.