My research has been going really well, and I think I have narrowed down the strain of yeast I will use, along with the style of fermentation. Since I am doing an altered Hefeweizen recipe with Belgian yeast, I am breaking the much-touted Reinheitsgebot. The Reinheitsgebot requires top fermentation, while the Belgian yeast ferments at the bottom.

I have also been thinking of names for the beer, which has been really fun. I have it narrowed down, but I want to perfect this specific recipe before I release the name of what has now turned into a full-fledged project. I have had some great input from some experienced brewers and I was pleasantly surprised to receive very positive feedback about my ideas as well as what I want to do with this specific beer.  I am purchasing the last of my ingredients tomorrow. I am also getting a tutorial in bottle fermentation which is a process my wheat beer will go through to increase the alcohol content to hopefully around 10%.

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