Fruity Esters and healthy fermentations?

[The_Glue]

I think i learned most of the techniques for a good, healthy fermentation without off tastes or esters. (pitch lot of healthy yeast, use a starter or rehydrate dry yeast, oxigenate wort, yeast nutrient blend, olive oil, temp control, sanitation etc.)

Now i want to brew a hefe with strong banana esters using WB06 dry yeast. I heard that i should under pitch and shouldnt really oxigenate the wort. This conflicts with the techniques mentioned above.
How do i create estery, fruity beers while still having good fermentation?

 

[andhou27]

If you under pitch, make sure you monitor it well and let it clean up a little longer. And yes, oxygenating is also very important, but is helpful when trying to produce esters. During active fermentation, make sure the temperature is at the high end of the recommended yeast temp.