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Widmer Hefe
I tried my hand at cloning this delicious wheat yesterday......from what I was able to find they use a house blend of hops for bittering called their "Alchemy Blend".....I think it contains Horizon, Magnum, and Warrior. Since I don't know exactly how they blend them I used a third of each and then for my yeast I know that they originally used a German Alt yeast that they brought back from Germany so I used a pack of German Alt along with a pack of American Hefe to get the best possible combination.......I'm going to harvest this yeast for three or four generations and keep this wheat around till next fall so I'll have an easy drinking beer this summer and save on my yeast experiment..... 
Widmer is a great hefe...sounds like you have quite the beginning of your own great wheat...that yeast rollover will make a great beer in a few batches. I plan on keeping my first yeast cake when I do next batch, a wheat ale of some type..
dartgod wrote:
I tried my hand at cloning this delicious wheat yesterday......from what I was able to find they use a house blend of hops for bittering called their "Alchemy Blend".....I think it contains Horizon, Magnum, and Warrior. Since I don't know exactly how they blend them I used a third of each and then for my yeast I know that they originally used a German Alt yeast that they brought back from Germany so I used a pack of German Alt along with a pack of American Hefe to get the best possible combination.......I'm going to harvest this yeast for three or four generations and keep this wheat around till next fall so I'll have an easy drinking beer this summer and save on my yeast experiment.....
Maybe try culturing up some yeast right from a bottle of Widmer. I would get a sixer that has been sitting for a while look for a good ring of yeast on the bottom. Or chill a bottle for a month to get as much to fall out as possible. Decant the beer, then add 100mls of starter wort shake and let sit for a day or two. Then shale again and pitch the whole thing into 500ml on the stir plate. see if you get any activity then chill, decant and add more wort.
Just a thought.
I think it will be difficult to control the fermentations from pitching some Alt yeast and so Hefe yeast in the same batch. Maybe make two five gallons to ferment seperately then blend?
I didn't have any problem fermenting......I fermented at 68 and had an explosive fermentation and didn't even make a starter, it's been three days since initial fermentation and activity has pretty much subsided but it fermented hard the first three days and should be ready to bottle in a week or so...............
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