Quick Weizen for the float trip. I'm using a Danstar Munich Classic yeast which is supposedly the famous Weihenstephan Stain used in Germany. I'm looking for that classic flavor and will start fermentation around 64 and raise it gradually to 68 to 70 at the end of active fermentation. Hops change based on what's on hand or what I'm looking to add the beer. Sometimes I add a late addition if I want a little hop flavor.