I brewed my hefe this weekend. Used a single smackpack of Wyeast 3638 (not the best choice, but the only thing I could get my hands on at brew day). Made that into a 1-liter starter and pitched it after 24 hours.
I'm currently fermenting at about 64*. I was hoping for a noticeable clove flavor, but heavier on the banana. Was worried that temp was too cold after reading some of these responses... but I opened my fermentation fridge yesterday and it smelled bananariffic in there.
The wort came out a bit darker than I had hoped. It was a caramel-golden color... almost amber. Thought it was too dark for the style. Then I cracked open a Maisel's Weisse and it was the same exact color. (The Maisel's Weisse is good stuff, btw.)