started batch 3. This batch I'm using american Hefenwiezen for the yeast. I'm also using pellet type hops because the man behind the counter told me that it easier and imparts more flavor to the beer. Can't really prove one way of the other since I dropped half of it on the floor as I opened the bag. I also learned some things about malt extract and grain malt. Grain doesn't impart enough fermentable sugar by steeping. In order to extract the sugar one must let it sit in water for an hour at 150 - 155 degrees farenheit.

YEAST AMERICAN HEFENWEIZEN
ATTENUATION 70 - 75
FLOCULATION LOW
FERM TEMP 65-69
OG: 1.084