I will soon be making a hefe and will be using wyeast's 3068. In recent hefes I have made, I have always desired much more intensity in the flavors provided by the yeast strain. The only method i am aware of to manipulate this yeast strain's flavor profile is fermentation temperature.
But not only do I want to manipulate the yeast's flavor profile, I also want to make the flavor given off by the yeast much more intense. Any thoughts on if this is possible and how it could be done?
UPDATE: Open Fermenting was AMAZING.
I brewed a honey-weizen a few weeks back, and went ahead with open fermentation for the first 3 days. I pretty much followed the Brewing TV episode to the 'T'. I must say, that it was quite the experience...I used a 7.5 gallon bucket, no lid or screen, and just pitched the 3068, no starter. My fermentation room (i.e. basement) was indeed saturated in a banana & clove perfume, and as you can imagine, yeast harvesting was a breeze. After 72 hours of fermentation, I transferred into a 5 gal glass carboy and let it finish for another 7 days.
I pretty much knew when tasting after just 3 days in primary that open fermentation indeed gave me the results I was looking for. And now that the beer is bottled and carbonated, I can confirm that the typical hefe yeast flavor/aroma profile is the most intense of any hefe I have made, BY FAR. This is especially notable in the aroma...the aroma is at least twice as intense.
Honestly, I can not wait to make my next hefe. I couldn't recommend this method of fermenting a hefe any more, and you should MOST DEFINITELY give it a try. Doing this myself, has really been a homebrewing life changing experience. A huge thanks to @dazoakley for pointing me in this direction, and Jermey King at Northern Brewer for being such a kung-fu yeast master (KINGED!). I plan to continue experimenting with this method for any future hefe, or other ale using a good top cropping yeast.