I made a batch with White labs version WLP 300. 60/40 white wheat/ pils, OG 1.045. Pitched at 65, fermented at room temp 68-70. Totally smelled like banana while fermenting, which was what I was going for. No sulfer
3 weeks in primary, kegged for 6 weeks, and is still a total phenolic bomb. very little clove, and no banana Actually, to the point I am probably going to dump it for the fridge space.