In my last wheat I opted for WLP320 because according to the white labs website:
I kept the ferment temps under 70, although it did skirt 68-69 for a day or so. But after 3 weeks in the fermenter and going on 3 weeks int he bottle it smells and tastes like a banana farm with real strong cloves as an aftertaste.
I know I should have kept it a few degrees cooler, but I really thought that because I went with 320 vs. 300 it would have been far less pungent even in the higher 60s.
It's drinkable, but so far it's not quite what I had expected and hope it mellows after a few more weeks. Is that just normal for this yeast even at the temps I was at? That's why I even let it sit in the fermenter for longer than originally planned, so it would hopefully clean up nice.
EDIT: and when I read through all of the reviews on the WL site people just kept raving about how they fermented at like 70-72 and ended up with no, or very little bananas and cloves. Seems a bit odd. I almost wonder if I got a vial of 300 that was mislabeled as 320.
Oh, and I popped the yeast forum's cherry
Unlike WLP300, this yeast produces a very slight amount of the banana and clove notes. It produces some sulfur, but is otherwise a clean fermenting yeast, which does not flocculate well, producing a cloudy beer.
I kept the ferment temps under 70, although it did skirt 68-69 for a day or so. But after 3 weeks in the fermenter and going on 3 weeks int he bottle it smells and tastes like a banana farm with real strong cloves as an aftertaste.
I know I should have kept it a few degrees cooler, but I really thought that because I went with 320 vs. 300 it would have been far less pungent even in the higher 60s.
It's drinkable, but so far it's not quite what I had expected and hope it mellows after a few more weeks. Is that just normal for this yeast even at the temps I was at? That's why I even let it sit in the fermenter for longer than originally planned, so it would hopefully clean up nice.
EDIT: and when I read through all of the reviews on the WL site people just kept raving about how they fermented at like 70-72 and ended up with no, or very little bananas and cloves. Seems a bit odd. I almost wonder if I got a vial of 300 that was mislabeled as 320.
Oh, and I popped the yeast forum's cherry