Reduced closeness in a hefeweisen

[badgerbrew61]

I'm fairly new to home brewing but have made several hefeweisens. I have made a couple using LME and WPL300 and couple using DME and the same yeast. All have had more clove than I'd prefer. How do I produce that banana, bubblegum, bready flavor without so much clove?

 

[harrymanback92]

WlP 300 has a lot of clove. I'd try a different hefeweizen yeast. White labs hefeweizen 4 has less clove(can't remember the number)

 

[Pezedorado]

Pump up the heat. I use WLP300 @ 75+F and get good banana. Also, under pitching may help.

 

[beernut70]

I just made a Heffe with WLP380 fermented at 62 and it came out really nice. Ferment a bit warmer for more banana.

 

[biochemedic]

WlP 300 has a lot of clove. I'd try a different hefeweizen yeast. White labs hefeweizen 4 has less clove(can't remember the number)

Pump up the heat. I use WLP300 @ 75+F and get good banana. Also, under pitching may help.

+1 to Pezedorado...It's as much (if not more) to do with the temps than the yeast strain. I just made a Hefe with WLP 300 and it's a total banana bomb b/c of the fermentation temp in my basement (probably mid 70's in the carboy).

 

[ghpeel]

WLP 300 has a lot of clove. I'd try a different hefeweizen yeast. White labs hefeweizen 4 has less clove(can't remember the number)

Wut??? You got that backwards, bro. WLP300 is more banana than the WLP380

http://www.whitelabs.com/beer/strains_wlp300.html
http://www.whitelabs.com/beer/strains_wlp380.html

WLP300 + upper 60's would be my recommendation for lots of banana. And skip the starter.

 

[harrymanback92]

Yup. Totally had that backwards; just checked my notes and I was definitely referring to 380.

 

[a6ladd]

+1 on the temps. They will make a big difference in the amount of sipcey/clove/banana flavor produced by your yeast. Try dropping your frementation 3-4 degrees F and see what you get!

 

[Dok]

wut??? You got that backwards, bro. Wlp300 is more banana than the wlp380

http://www.whitelabs.com/beer/strains_wlp300.html
http://www.whitelabs.com/beer/strains_wlp380.html

wlp300 + upper 60's would be my recommendation for lots of banana. And skip the starter.

+1

 

[ghpeel]

My favorite combo right now is definitely: WLP380 with a normal-sized starter; an acid rest at 113F for 15min to increase the "4VG" clove precursor, and fermented at about 62-63F for 3 weeks (raise to room temp after 10 days or so). This makes a Hefe that is virtually all clove and no banana. Yum!