Brewing a hefeweizen in a few days with WLP380 (Hefeweizen IV). I have read numerous posts about how a ferulic acid rest will help bring out the spicy/clovey taste that I am shooting for with this batch. My question is, is it necessary? I really don't want to do step mashing unless the benefit is worth it. I have read a couple posts where people still end up with banana bombs with this yeast, even though this yeast is supposed to produce minimal banana esters.