ECY Belgian White
Anyone ferment with it yet? I'm brewing a Belgian Wit now, and will be pitching the ECY Belgian White yeast after cooling.
Recommended ferm temps are 75-85. I'll probably start around 70 and let it ramp up from there.
I'm curious what to expect, and wanted to see if anyone had any experience yet. I'll report back how it turns out, and would love to hear others experiences.
Also picked up an ECY American Wheat yeast. I'm assuming it's something relatively neutral, and close to a cal ale type yeast, but any information on this one would be awesome as well!