Beer Forum

I'm going to make a hefeweizen soon, and I'm trying to collect information on the best way to ferment it since the yeast and fermentation is key to the characteristic hefe flavors. I've noticed that there seems to be a difference of opinion as to whether a starter should be made with hefe yeast. So I've created a poll to "definitively" answer this question. I plan on using Wyeast 3068 since Bub (and others) claim that there is no other. From what I understand, colder temps yield clove flavors and warmer temps make banana esters. Any other helpful advice?

Just pitch the pack unless you are doing like 10g or something.
Glad to hear someone is listening to reason and using 3068
BUB

Here are a couple of great spreadsheets that were brought to my attention recently. One is yeast strains and their characteristics and the other is a comparison between White Labs and Wyeast.

Yeast Strain Spreadsheet

White Labs and Wyeast Comparison

I agree that 3068 is the yeast of choice for my Hefe's.

Is there a reason why you shouldn't make a starter?

John

2 reasons that you don't need to make a starter...
1. the stress helps create the traditional hef flavors, something you want to avoid in other beers but hef's it is good.
2. Hef yeast tends to be quite vi-go-ros and dosen't really need the help, I have never had a slow start on a hef.
BUB

I'm not sure stressing yeast produces the traditional traits of the strain. We brew this style often (10gal every other month) and find the second pitch the best in both flavor and attenuation. It could be our process or I could be FOS...