WLP380 Hefeweizen IV Ale Yeast 
Large clove and phenolic aroma and flavor, with minimal banana. Refreshing citrus and apricot notes. Crisp, drinkable hefeweizen. Less flocculent than WLP300, and sulfur production is higher. 
Attenuation: 73-80%
Flocculation: Low
Optimum Fermentation Temperature: 66-70°F
Alcohol Tolerance: Medium

MiniFerment data:
What is MiniFerment? White Labs yeast strains were tested using the same wort in its proprietary MiniFerment process. The process simulates large-scale brewing. To learn more about MiniFerment click here. To learn more about understanding the data, click here.

Fermentation temperature: 68° F
Attenuation: NA
Hours to get to 50 percent attenuation: NA

Reviews:
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"I will be making a starter"
By:  Andrew Buckley
Date: March 17, 2009
Beers brewed: Bavarian Hefeweizen
Comments: Incredibly slow starter out of the tube (I had two tubes fermenting two batches, both with months until the expiration date) and they took over 72 hours be begin noticeable fermentation. In the future, I will be making a starter. I purposely did not make a starter because I wanted some of the ester profiles produced by cell multiplication.

"Christmas treat"
By:  jpsmith
Date: Jan. 1, 2009
Beers brewed: Simple Wheat
Comments: The unusual spicy and slightly tart flavor plus fruity aroma reminds me much of Unibroue's products. I made a simple 50/50 pilsner and winter wheat beer using the Hefeweizen IV strain this fall (end of September 2008.) It fermented at 68 F and went to bottles after 14 days. By Christmas the conditioned beer was clear and very flavorful. It was the most appreciated Christmas treat that I gave out this year.

"Very drinkable"
By: Morgan M
Date: Oct. 10, 2008
Beers brewed: Weizen, dunkelweizen
Comments: This makes a very drinkable, citrusy weizen, and with just the right amount of bitterness added, makes a perfect summer-time hefe. I've also made a dunkelweizen with this using the yeast cake of a previous weizen brew (at about 68-70F), but probably won't again, as I prefer the banana yeast notes from other hefeweizen yeasts to match the maltiness in a dunkelweizen. I think the clove/malt combo could work in a dunkel, but this gave out too much citrus for my taste in a dunkel. Perhaps a lower fermentation temp would yield the clove without the citrus.

"I've used it a couple of times"
By: Brian O
Date: January 22, 2008
Beers brewed: Heffeweizen
Comments: This Heffeweizen IV yeast can be a bit cranky. I've used it a couple of times. The first time I had a lag time of 96 to 104 hours. This was without a starter. The second time I used it I made a starter and happily the yeast took off within 24 hours. I highly, highly recommend that you use a starter with this yeast. It's worth the effort.

" ... my favorite hefe yeast"
By: Drew
Date: September 01, 2007
Beers brewed: Hefe
Comments: This is my favorite hefe yeast. I know the package says optimal temp is 66-70. Make a starter and try it between 62-62. You will get this wonderful spiciness with a hint of clove. It is absolutely fantastic!

" ... made for a good beer for cooler evenings"
By: kdog630
Date: August 20, 2007
Beers brewed: Dunkel Weiss
Comments: This yeast was excellent for the darker wheat I brewed. Spicier and less fruity character made for a good beer for cooler fall and winter evenings.

" ... very spicy and full of clove"
By: Jim Snook in San Diego
Date: August 14, 2007
Beers brewed: Hefeweizen
Comments: Brewed a standard Hefeweizen and the final product was very spicy and full of clove, with a little banana. This is about the opposite of WLP300 in terms of the clove/banana profile in my experience. Both are great strains, when I want clove I go with this one. Fermentation was quick and I recommend a blow-off tube.

"I'm pleasantly surprised"
By: Dan
Date: June 13, 2007
Beers brewed: Hefeweizen
Comments: I'm very happy with this yeast strain, but I'm noticing a very pronounced banana smell with the yeast. This is something I wasn't expecting with this yeast strain, but I'm pleasantly surprised by it.

"Rocks!"
By: Anonymous
Date: March 21, 2007
Beers brewed: Hefe Weizen
Comments: This stuff ROCKS! If you use this yeast, be sure to use a "blow-off tube." An ordinary airlock will have krausen coming through it within a day!

FAQ for this yeast
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Q: I've used this sample in three brews to date. I've never been able to get an attenuation rate above 70%. Using your 300 strain I get much better attenuation. How can I get the level of attenuation you claim for this yeast? 

A: The ranges we use are Apparent Attenuation Ranges, and they do not take into account different worts. The numbers are a general range, but several factors (oxygen, temperature, nutrients, gravity) will affect the actual attenuation for most beers. 

Q: I need a better understanding of how to achieve the levels of attenuation you claim. 

A: Again, our figures are apparent. Attenuation does differ between strains. Perhaps you are losing yeast from blow off? And if you shake the carboy a couple times during fermentation, this will keep the yeast in suspension. Also, this yeast does require more oxygen and you may be under aerating.