Post #1006712

Paradoxically, I feel that lower-attenuating English ale yeasts are "typical", but nowadays, you see lots of them produced with those whack-ass, highly engineered "juice pack" yeasts. Since I know you wouldn't be caught dead using the latter, I'd recommend the former. An American wheat needs some esters, but it certainly doesn't need to go overboard. Effectively, just choose literally any yeast of any origin that brings the esters to the table you like.