Originally Posted by bendc
62 seems to be on the low end for any ale yeast. Try fermenting warmer next time if you want more ester production. Warmer temperatures will bring out esters in any kind of yeast. This is why Belgian styles are sometimes fermented in the upper 70s.
Yeah, I'm aware of all that. But this yeast can give great banana and clove flavors at 62F. I know because I've fermented with it at that temp before and it works great.
I'm leaning more towards that it was a mislabeled vial from white labs. I did make a wiezenbock with the same vial. You see, what I do is buy 1 vial and make a huge starter. The I split the starter into 3 parts. 2 part get stored in the fridge for later use. One part gets used to make another starter for whatever I'm brewing next.
The hefe was from one of the stored jars. The weizenbock was from the non stored portion. Both batches come from the same parent vial. I have yet to taste the weizenbock as I like to age that beer. I guess I need to crack open the keg of weizenbock and see what it's like. If the weizenbock has the same clean (non ester) profile then I know that the original vial was the wrong yeast. Dang you white labs!