I'm farmiliar with the WPL300 hefeweizen yeast and that one, depending on ferment temps you can get the tarty clove like flavor when fermenting below 70 and the banana esters are present when you ferment above 70.
2 batches ago, i put a heating pad around my carboy till the fermentation started, then i let it do it's own thing, it came out more tart than bananaee. This time i left the heating pad on it till i got to my FG and it tastes nice and bananaeee.
I'm guessing that my ferment temp was around 70-75.
7# wheat LME
(first time i used the following, the last batch i upped my specials to 5 oz each)
4oz chocolate wheat
4oz charmel wheat
First batch my hops where:
1oz centenial 12% aau at start of boil
1oz tettenag 4% aau at 30 minutes
1oz centenial 12% aau at 10 minutes
Last batch I did:
1 oz leaf plug hallertrau 4% aau at 60 minutes
1 oz pellet tettenag 4% aau at 30 minutes
I think i'm going to make some of the hop tea and add it to the keg for this last batch, it's quite sweet, but I'm sure swmbo will drink it
atleast the banana was pretty loud at 1.009 a week ago. I'll be assembing my keggerator probaby thursday so i'll see how it tastes after newyears