White Labs Hefeweizen IV Odors

[putorious]

Hey All,
So I've started my 2nd batch of homebrew ever, and decided to brew a Hefeweizen, using White Labs Hefeweizen IV. My first was an Oatmeal Stout which is currently bottle conditioning. Both batches were all grain (my friend wouldn't let me start out with extracts, and insisted I go all-grain right away, as it's not that much harder... what do I know?)

Anyway, I used a room temp starter (1.5 Liter) that I made the day before. I took it off the stir plate and let it settle a bit while I mashed and boiled. I decanted most of the clear liquid off the top and pitched it into 65 degree wort. Fermentation had started within 4 hours. I've been using a swamp cooler and have been holding the temp at 65 for the whole ferment so far. The first few days my room had a pretty intense banana smell to it. I was just wondering, is this normal for this yeast? I hope the beer doesn't have that strong of a taste, otherwise I might as well use it in banana bread instead of water.

 

[chawagi]

Don't know what your beer taste is like, but I'm asuming you've never had a real German Hefeweizen before?

It's an acquired taste that took me two tours in Germany before I fully enjoyed it, and even then I enjoyed the darker Dunkelweizen more than a Hefeweizen.

It is a delicious beer, and yes a German Hefe will have a very distinct banana/ clove flavor to it. it's part of its charm.

Don't give up on it yet though. it does take some getting used to, but it is a thoroughly refreshing and delicious beer.

edit: some people cut down on the banana sweetness by adding a squirt of lemon juice to the pour. In addition, many servicemembers would cut the beer 50-50 with Coca-Cola to make a Cola-weizen (also in the pour). Thats the neat part of a hefeweizen...there's multiple ways to enjoy it.

 

[putorious]

Hah... Perhaps not... Most of my Hefewiezen experiences are from the local microbews, and a few like ShockTop and Blue Moon (not even sure if they count as real "German Hefeweizens" or not). I've not given up on it. I was just concerned with how strong the odor was, during peak fermentation. Apparently this strain is known to go pretty crazy, which mine did. Time to go practice my patience I guess.

 

[microbusbrewery]

Hah... Perhaps not... Most of my Hefewiezen experiences are from the local microbews, and a few like ShockTop and Blue Moon (not even sure if they count as real "German Hefeweizens" or not). I've not given up on it. I was just concerned with how strong the odor was, during peak fermentation. Apparently this strain is known to go pretty crazy, which mine did. Time to go practice my patience I guess.

Blue Moon and Shock Top are more of Belgian Wit-inspired beers...no offense intended to real Wits.

The first time I made a true Bavarian hefe I was surprised by the amount of clove character. If you decide you really don't like it, try WLP320 AMERICAN HEFEWEIZEN ALE YEAST next time. It still produces some clove and banana but it's way more subtle than German hefes.