Weissbier Puns

Just got my hands on some for the first time the naturtrüb one, and good lord am I excited for their whole lineup. I was interested in three other that I am looking for, they are as follows:

1 Kellerbier

2 Helles

3 Dark Wheat

Does anyone have any tasting notes for these? Are they worth searching for? If you happen to live in the State College/Bellefonte Area where would you look besides Pletchers for these beers.

Please use the new thread for all further discussion:

https://www.reddit.com/r/Costco/comments/r8cehh/lets_discuss_the_german_beer_advent_calendar/?utm_source=share&utm_medium=web2x&context=3

I guess is my mom's favorite beer and hasn't had any luck finding it. I told her to visit the rathskeller since they have it on their menu. I don't really drink so I really wouldn't know where to find it at, thanks in advance.

Edit: thanks, I found it. You guys are definitely the best.

I have had Erdinger and Franziskaner Weissbier and really enjoyed both

Especially looking for draught hefeweizen, berliner weisse etc.

Thank you :)

EDIT: Looking for where it’s served in pubs, bars or restaurants

I’m in Ontario and I’m paying 3.80 was curious what everyone else pays.

Erdinger is really good. Selection is somewhat limited in smaller towns.

Hi everyone,

So, I did a brewday on Sunday for a weissbier, and checked yesterday and everything was fine, but today I checked and I've had some form of krausen overflow that has come out of the airlock and down the sides of the fermenter and into the grooves of my Ferminator, leaving with a difficult cleaning job. I'm worried about the beer though, as the airlock is no longer bubbling, is the liquid now perhaps too thick, or is this batch just lost to the world? Did a lot of the yeast get lost in this?

This was actually my first time using wheat malt and I was warned to give it extra space for this, and I thought I did, but obviously not enough. I've attached a picture of how full my fermenter is. How much extra should I leave next time?

Airlock: https://drive.google.com/file/d/1pRMybUzhY1SHQ_-cQlQNmrFohWKHL4-v/view?usp=drivesdk

Fermenter: https://drive.google.com/file/d/1pOzfd2TOG3Gsr4oHCOxzLqlyaViKmfBY/view?usp=drivesdk

Thanks for all your help.

Edit: If I should keep going with this batch, should I replace the vodka in the airlock?

Quick question, as the title states, Im brewing a all grain paulaner clone and I am wondering if I should aerate my wort before pitching. Since the point of pitching the wlp300 yeast is pitching under and stress the yeast to produce the esters, I thought I shouldn't aerate the wort? Thoughts?