I just checked my Hefeweizen, fermenting with WLP300. Because of advice from the reviews on White Labs' site I fermented it pretty cold at 60-62 (basement room temp). I had one day where the banana smell hit you in the face as you entered the room, but on this morning's tasting there was only a barely perceptible banana taste.
My questions are: are the reviewers crazy and don't know what a German Hefe should taste like? Am I crazy in thinking there should be much more banana (my comparison is to Gordon Biersch's on-tap Hefeweizen)?
I don't want to warm it up now... but I'm planning on working on the Hefeweizen as my "study beer" and will be brewing it often.
Recipe/Stats:
Partial Mash (1/2 lb malted wheat, 3.3 lbs Coopers Wheat, 3 lbs Munton's Wheat DME)
OG: 1.046 (1 May)
CG: 1.020 (7 May)
FG: 1.010 (estimated)
My questions are: are the reviewers crazy and don't know what a German Hefe should taste like? Am I crazy in thinking there should be much more banana (my comparison is to Gordon Biersch's on-tap Hefeweizen)?
I don't want to warm it up now... but I'm planning on working on the Hefeweizen as my "study beer" and will be brewing it often.
Recipe/Stats:
Partial Mash (1/2 lb malted wheat, 3.3 lbs Coopers Wheat, 3 lbs Munton's Wheat DME)
OG: 1.046 (1 May)
CG: 1.020 (7 May)
FG: 1.010 (estimated)