I know it's a controversial yeast, but I like what wb-06 does for my hefe's and dunkel's. So far i've only done fermentations with it between 19.5 and 21 degrees (67-70). I haven't really noticed a difference using that range.
I notice their spec sheet
Fermentation temperature: 12-25°C (53.6-77°F) ideally 18-24°C (64.4-75.2°F)
for clover flavors : below 22°C (71.6°F)
for banana flavor: above 23°C (73.4°F)
So I'm keen to give it a go at 23.5 (74.3) in search of the promised banana
. If it's a dud so be it....I like experiments.
I've searched high and low but haven't found anyone posting results on this yeast fermented at that temp...it's hard given the exact temp numbers and celcius vs fahrenheit issue.
So a direct question...if anyone reading this has fermented a weizen with wb-06 at or above 23 degrees celcius, how did you find it? And even better, can you compare to a separate fermentation at a lower temp?
Apparently I'm supposed to be tasting clove (or clover as Fermentis call it) at these lower temps...but to be honest I don't know what clove/r tastes like...I just know I like it!