Hefeweizen question

[KennyPurcell]

Starter or no starter: that is the question.
Whether tis tastier to under pitch
and reap lots of esters,
Or to follow Mr. Malty
and make a 2L starter

I'm using 3068. The recipe calls for 7# wheat, 4# pilsner, hallertauer.

Also, should I do a 90 min boil since I'm playing with pilsner?

Thanks!
Kenny

[john mills]

You forgot, what I think makes a bigger variable: temperature.
I've used WLP 300 and pitch healthly yeast at recommended rate. Ferment 63-64 degrees yields more clove, 65-68 yields more banana. 69-73 yields more bubble gum. I like to start at 63-64 for a couple of days then let ramp up to finish at 73-74 by end of week and get all 3 flavors.

[KennyPurcell]

Thanks! This carboy will be roaming around the house to get these different temperatures.
I think I'll go ahead and do the 90 min boil. My kolsch had a definite DMS corn flavor with a 60 min boil.