What yeasts are best for Weizens?

I think my favorite part about hefeweizens are the pronounced clove flavors, and thats what im wanting to get out of my next planned hefe. Does anybody have any recommendations on the best yeast to produce this flavor?

I have my eye on 3068 Weihenstephan by Wyeast

I use 3068 in my hefes, dunkels and roggenbier.

I have only used, and will continue to only use WLP300. I think it is the best.

However, use whatever man. That is the beauty of homebrewing. Pick a couple of different ones, make the same beer a few times with different yeasts and pick which one you like best.

Count me in for the 3068! Love That Yeast!

As far as I know, Wyeast 3068 and WLP300 are essentially the same thing.

Edcculus said:

I use 3068 in my hefes, dunkels and roggenbier.

Click to expand...

you mean dunkelweizen. THIS is a dunkel

i use WLP300 for my hefeweizens and WLP380 for my dunkelweizens.

unless i want to make banana bread ale. then i use WLP300 and ferment high while using british grains to make it bready, grainy, thick and full of banana.

I'm actually quite fond of Wyeast 3638. It's very balanced between the banana and clove with some darker fruit notes as well.

If you like the banana character, 3068.

If not, look elsewhere. It can get *really* banana-y, especially if you cant control the temps.

I have not been happy with the 3068. I too like the clove forward hefes (e.g., Schneider O). I cannot for the life of me get the banana monster that is 3068 to calm down to my liking. I am going to try something different for my next attempt.

Boerderij Kabouter said:

I have not been happy with the 3068. I too like the clove forward hefes (e.g., Schneider O). I cannot for the life of me get the banana monster that is 3068 to calm down to my liking. I am going to try something different for my next attempt.

Click to expand...

Really? Well ill give it a try, and hopefully its more clove than banana

I used dry yeast. I think it was SA-38. It is the one for wheat beers.

It came out great.

EamusCatuli said:

Really? Well ill give it a try, and hopefully its more clove than banana

Click to expand...

Really watch the temps then. I think if you drop the fermentation temps (not the ambient) to 64-65º, you will have a better chance. At the higher temps, this thing really gives a strong banana, similar to Franziskaner.

i ferment in the low 60s with WLP300 and i still get plenty of pleasant banana notes. not overpowering, tho.

From my experimenting with the hefe yeasts (and I'm the opposote, I want banana heavy and subtle clove) the Wyeast Bavarian 3638 is lotsa clove. The Wyeast 3068 and the White Labs 300 are the same strain of yeast: Lotsa banana. The White Labs 380 Hefeweizen IV is a mix, but erring on the side of more clove than banana. The Safale Wb-06 strikes me as lotsa clove as well.

DeathBrewer said:

you mean dunkelweizen. THIS is a dunkel

Click to expand...

Yea, thats what I meant. Dunkel was just easier to type.

mediocre said:

The Wyeast 3068 and the White Labs 300 are the same strain of yeast: Lotsa banana.

Click to expand...

Try it at 62F, like Jamil suggests (edit: citing Harold Gulbransen). (pitching temp celsius) + (ferment temp celsius) = 15.
http://s125483039.onlinehome.us/archive/Jamil06-05-06.mp3

My batch of EdWort's Hefe is, currently, too hoppy. I thought 1oz of 1.5% Hallertau at 15min would be subtle. It's not. The yeast character is nice, though.