Platinum Hefeweizen White Labs 351 wierd taste

I am using the White Labs Platinum 351 Hefeweizen yeast. I set my fermentation chamber at 62 and my thermometer read 66 that was stuck on my fermenting bucket. I am getting a weird taste. I would say it taste like a tart bland grapefruit. I am not getting any banana or anything else. During fermentation I thought it had a weird smell too. The only experience I have with hefes are Widmer Hefe and Pauliner (which I am still convinced someone jammed a banana in my beer). I dont get any banana or bubble gum at all. I guess I really don't know how spicy clove should taste. The yeast cake looked good when I racked into my keg. I don't think I have an infection. I guess I am looking for a better description of 'spicy clove'.

You fermented too low. That yeast does best around 70° and really starts to throw the funky flavors around 75°.

What was the recipe you used? The grapefruit comment makes me think that the hops may be shining through.

Lastly, fermentations are all weird in there own way and this is a yeast that stinks as it ferments.

Pilsen, Red Wheat, Carapils and Saaz hops. If I try this again what should I set my fermentation chamber at?

If you want banana, use WLP 300 at a fairly low temperature. 351 and 380 are more clove-like, especially when you do a ferulic acid rest before your regular sacch rest.

+1 to WLP 300

Start it at 68-70° for 3-4 days and then let it go to 75° for 10 days and you'll get the banana and clove flavors.

Ok I'm just saying...and I'm a little in my cups now. I have decided that the Hefe fermented cold is awesome. Light and crisp with a middle tabste of citrus (grapefruit) and a very clean finish. Fantastic summer brew ...and I know it's May but its 98 out today so it's summer.

I have also used WLP 351 and was surprised by its "citrus" flavor. Mine was kind of warm in the beginning of fermentation (70F) for what its worth. I found that there was a big difference in that beer's flavor when served cold (34-36F) and a little warmer (40F maybe). At the ice-cold temp, it was all citrus, but at the slightly warmer serving temp, it had a good balance of Hefe flavors.

ArcaneXor said:

If you want banana, use WLP 300 at a fairly low temperature. 351 and 380 are more clove-like, especially when you do a ferulic acid rest before your regular sacch rest.

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I asked ArcaneXor for advice on clovey hefes some weeks ago, and he told me about this ferulic acid redt at 112F or so. I'm pulling the first few pints this weekend and I can confirm that he is 100% correct. WLP380 with a rest at 112F and fermented cool (63F) is all-clove, no-banana right now. Delicious, and a nice change of pace from the normal banana-bomb homebrew hefe's.