witbier

I've got a Witbier in the FV, fermented with WYeast 3944 Belgian Witbier, which I am going to transfer at the end of this week. I'm going to save some of the slurry, and am wondering if anyone has had any experience/success in using this yeast in other styles (Belgian or otherwise)? I'm thinking...

Anyone have any experience of using torrified wheat in witbiers as the main component? I'm considering a grain bill of 45% pilsner, 45% torrified wheat, and 10% oats, but would that volume of torrified wheat cause issues with conversion/hitting target gravity? The recommendations for torrified...

Hey First time poster, I've been brewing for a while (about 6 brews) and jumped straight in with all grain, but since my brew days have been getting long and chilling my wort has been a worry for infection with just a bathtub/no chill cube on offer. I've decixed to do a few partial mashes and...