Strong Clove/Banana Taste..

Recently brewed a hefeweizen using White Labs 300. When they claimed it had distinct clove and banana notes, they weren't kidding. Having only been exposed to the west coast version of hefeweizen, I was ignorantly unprepared for the distinct flavor of this new brew. Will these flavors lessen over time, or will they intensify?? Its pretty darn good now, but I can see the clove/banana thing scaring off a few people if it doesn't mellow a bit??

I used WLP300 in my dunkelweizen, tastes very strongly of banannas and has not mellowed at all after about 5-6 weeks in bottles...I think it is stronger with higher fermentation temps.

I had the exact same experience. I did a paulaner hefeweisen at the higher end of the temperature scale and got strong banana/clove flavors. I loved it. It was something different. However, it really separated my friends into the true beer lovers. Hell even some of them that hadn't had a home brew before thought I was crazy and a terrible cook at that. You just can't please everyone all the time. Especially the Budweiser crowd....

The warmer the primary fermentation temp the more banana flavor and aroma.

If you ferment are lower temps the cloves/spiciness will be dominant.

Looking at my temp records, this batch was at 70*F for 8 days, then bottled. It is a balanced flavor, but somewhat unexpected. I went back and looked at my order from AHB, and see that I actually ordered the WLP320, but what showed up was the WLP300..Better luck next time i guess.