As experienced brewers might guess from the title of this post, I had a little crisis with my yeast, in both halves of the batch of wheat beer I brewed up this week. I figured I would try and brew up a wheat beer and serve it very fresh–like, probably stupidly fresh–for the wedding, for those people who aren’t used to sour or rich dark beers. (Most of what I’ll have on hand is one or the other.) Thing is, I did this batch as a no-chill brew, because it’s really cold out–meaning I can chill without effort, but also …