Originally Posted by mistercameron
Could that flavor profile be the type of yeast you are using?
I don't think so, I used wyeast 3068 (the recc yeast).
"The classic and most popular German wheat beer strain used worldwide. This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics. The balance can be manipulated towards ester production through increasing the fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermenter headspace of 33%. "
I did a 10G batch and used either a 2 cup cup starter or a single package (have to check my notes).
I should say, I got some light clove and light banana - but the crisp dryness or acidity wins out. I feel putting in an orange slice is pretty much a requirement. That said my batch is not quite 4 weeks old. I am wondering if this will be similar to my blood orange hefe that I really started to like at about 4-6 weeks.