So.... Last night I took the weizens to our club meeting. I had 12 people review the beers and got rankings back from 10 of those people. As one would expect, the comments varied. However there was a pretty interesting break down, with reviewers falling into 2 main categories. There was the majority (6 reviewers) that fell into the category that preferred the traditional Hefe flavor profile. The results from this group all ranked WLP 380 as #1, Kellerweis as # 2, WLP 300 as #3 and WLP 351 as #4, one person flipped Kellerweis (#3) and WLP 300 (#2) in rank and another flipped WLP 351 (#3) and WLP 300 (#4). The other category that 4 of my tasters fell into was those preferring the tart-sourness above all other flavor characteristics. In that group WLP 351 reigned supreme. 3 of the 4 placed WLP 351 as their top pick and WLP 380 as their least favorite, and the fourth person chose kellerweis as number 1 and WLP 351 as second. The only universal truth that came out of my 10 ranking tasters was that Kellerweis is awesome and averaged a rank of 2 throughout, and was never awarded a 4. Below are some of the comments that were given about the samples:
WLP 300: All banana odor, Taste slightly sour, tart, low banana taste, almost American wheat-ish
WLP 351: Lower odor, touch of cloves with banana, almost funky, 2 reviewers noted the flavors of sour apples and pears
WLP 380: Great smell, great blend of clove/banana, almost banana bread, Balanced, Really F*ing good, Weiss flavor right on, a reviewer that placed it as 4th thought it was overly fruity
Kellerweis: Low odor but balanced, flavors right on but phenolics at a low level, nice tart flavor, fruity, stone fruit.
After this experiment I find myself torn. I am very pleased with the results from both the WLP 380 and the Kellerweis. I would like to continue the process and experiment with both. Since my next batch is for a competition I won't be experimenting much with that one. I will proceed with the 380 as my yeast, and as one of my reviewers (who is also a nationally ranked Judge) suggested I will bump up my fermentation temps to pitch at 62 and ferment at 64-65. After that I will keep this thread updated with my future experiments. I foresee a side by side comparison of primary fermentation temps and maybe a pitch rate test as well, but those will be down the road. Anyone have any thoughts or questions?