Fruit Brute Summer Wheat Brew Session

We split this recipe up into two batches. One batch I fermented the normal way with the lid and airlock on. The second batch, which will wind up being the berry weizen, I did an open fermentation for the first 36 hours. First impression was a marked difference in the yeast. I cultured up a slurry from a weizen we did back in March and kept it in the refrigerator. In that batch I noticed a lot of banana esters. The repitched slurry, however, had a very prominent clove character and no banana presence at all. should be interesting to see how the flavor changes in the finished product. Also, the batch with lid and airlock had pretty much completed ferementing after about 44 hours. The second batch, which I closed up the night before after 36 hours, was still percolating at a modest rate. I wonder if I'll get a lower FG as a result. Contrary to my past practice, I am not going to swirl the bottles during the conditioning phase to hellp the process along. I used about 6.5 oz of corn sugar during bottling and feel pretty certain that that amount of sugar will to the job without my help. I did about the same amount of sugar proportionately with my dunkelweizen and wound up over carbing. There is a considerable amount of yeast and wheat protein settling at the bottom of the bottles, which I suppose is typical of a weizen.