Quote:
Originally Posted by BeerAdvocate
The type of yeast you use for a Hefe is very important. Its almost what makes it a Hefe.
I always use the WhiteLabs 300 Hefeweizen.
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+1
It also ferments well in the 68-72 range. Not sure how it would do at lower temps, Zymurgy had an article on this topic last issue, I think.