I did a search for hefe yeast and didn't find anything specific enough to answer my question. Figured a poll would be my best bet.
I'm looking to brew a traditional hefeweizen with all the phenols, banana, clove, bubblegum and/or vanilla flavors you would expect. I've read here, and heard from others that using the right yeast will play a big part in that. I know the companies who make the stuff provide descriptions, and the retail sites add their own notes to let you know what to expect. But I want to know which strain you all prefer? What have you had the best results with in brewing a traditional Bavarian Hefe?
Please feel free to comment after you vote, if you have additional advice on fermentation temps or amounts of time in primary/secondary.