Munich yeast by Lallemand

Ingredients
1

My first try with this yeast - Gave this one a shot in a low gravity Hefeweizen.  Inside of 24 hours with a two quart frozen water bottle on the lid it shot yeast through the airlock (at 64F ambient basement temperature).  Overnight at 36 hours it popped the bucket lid with a slight yeast drool down the side.  Nice spicy phenolics and light banana esters in the wiped up yeast.  Put it in a cold water bath to slow things down.

Is this typical with this yeast and does it make a good hefe?

2

fairly typical… blow off tube is the only way to go for the first 2-3 days, air lock it after that

3

How was the flavor profile?  I got the beast under control early enough, so hopefully no major issues or fusels…

4

I don’t recall a specific flavor profile, but I’ve made a hefe in the past with this yeast that was enjoyable and quite well received.