Just a couple things to update on the brewing front:
Opened a bottle of the Rhubarb Raspberry Hefeweizen ... Yummy!
Added the yeasts to the carboys on Saturday.
In the the first carboy I used White Labs Belgian Saison yeast which is a classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet.
In the second carboy is White Labs Hefeweizen IV yeast which has a large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen.
Currently both are bubbling away...and I am not sure if it is the light or what but the one on the right with the hefeweizen yeast looks like it is lighter in color...or it could just be my brain playing tricks on me...