So I've been brewing this hybrid Heff/Witt for awhile now and have been using WYeast 3068 Weihenstephan Weizen for my yeast. I ferment at room temperature (around 72 degrees) since I don't have a way to control the fermentation temperature. I've been trying to see if I can get more banana out of the yeast but I get more clove. Is there a better yeast to use out there or should I try raising the fermentation temperature by buying a heating pad next time?
Thanks!
Thanks!