Originally Posted by cweston
The only thing really tricky in any way is controlling the fermentation temp---the hefeweizen yeast strains are very sensitive to temperature.
Perhaps that is the problem. Since we live in Dallas, it's hard to keep fermentation temperatures at 70 - 72 through the summer with 30 - 60 days of 100+ F temperatures (which is May - October in north Texas). Perhaps he just was fermenting too warm.
Luckily, I have one room on the first floor of my house that is controlled by the thermostat on the second floor. That means that in the summer, when my second floor is at 78 F, this room is 69 - 70 F. I'm fermenting in that room's closet.
This clinches it. Hefeweizen is my second brew.