Iíve read on here that hefeweizens are best consumed young. However, at only four weeks old, I already notice mine might be on the decline. Donít get me wrong, I still love it. However, my palate preferred the taste of the beer at three weeks as opposed to four weeks. I brewed a simple extract recipe with wyeast 3068 and fermented it at warm temps (around 75). I got a great, strong banana ester flavors. However, as time as gone on, they have mellowed a good bit and are being replaced by dry, pilsnery flavors. While some may prefer this, I personally actually liked it a little better when the banana was more pronounced. I realize that this change (esters mellow, yeast clean up byproducts of fermentation) is natural and supposed to happen in bottle-conditioned beer. Iím simply saying that I honestly preferred it before it started mellowing my precious banana esters.
Also, Iím not advocating every noob open their beer after three weeks. I had an IPA (my second batch) that SUCKED until around week 5 or 6, whereabouts it got pretty damn good.
In any event, thanks to all who helped me make my second solid beer (two out of my first three ainít bad). To all other noobs like me, try your hefís youngói.e. immediately after carbonation. See what you think of them.
Just my two cents.