Hefe yeasts

[Thirsty Mallard]

Has anyone done any side by side with the White Labs Hefeweizen Yeast and the White Labs American Hefeweizen Yeast?

I am thinking of brewing a hefe (since hot weather in Texas won't go away for a while yet) but I'm not a big fan of heavy bannana and clove flavors. I was thinking of using the American Hefe yeast to tone it down. I don't have any experience with "American" hefeweizens, so does anyone know what kind of difference I would be looking at here?

[valorian]

If you don't want the heavy bananna/clove flavor then defenitly go with the American hefeweizen. I'd recomment fermenting around 65 degrees to get the best flavor from the yeast.

[bub]

Note Strong opinion to follow.

AMERICAN HEFE YEASTS AREN'T

The only hefe is Wyeast 3068.... ferment it cool if you want less clove and nanner

BUB

[codewritinfool]

Amen to what Bub said, but then you knew that was coming.

[Thirsty Mallard]

How cool are we talking? Like below normal ale fermentation temps?

Also, if anyone has any tips on brewing hefes, let me know. I have never brewed one before.

[Henning1966]

hey get the jamil archive on it he says around 62 i think. 3068 is the only yeast to use it has to be the yeast directly from germany.