El Jefeweizen Brew Session

I'm going to under pitch the yeast to increase ester profile. Will pitch 200 billion cells despite calculated requirement of 250 billion cells per Brewer's Friend calculator. Need 1.1L water with 103.6g DME for 1.033 SG wort. I'd like to get this going tonight for my brew day on 7/6. I will only do a starter for the Wyeast strain as Imperial touts itself as 200 billion cells in the can. 7/6 - I went with a mash thickness of 1.5qt/lb to reduce sparge volume and, hopefully, to increase sugar conversion efficiency a little bit. Mash mineral additions went it with Ferulic acid rest, waited to add lactic to mash till after that was done since Ferulic acid conversion is better suited to a higher pH, 5.7. Ferulic acid rest was closer to 113F (max allowed apparently) due to the fact that the temp didn't drop at all with grain addition from 116F so I had to add quite a bit of ice to get it down. Went with a 20 minute acid rest instead. Substituting Millennium hops with CTZ and Styrian Aurora hops with Northern Brewer. I had 10.5 gallons going into the boil as I couldn't pull higher than 1.005 gravity any longer. I can't understand why the OG was so high. Perhaps the 1.5qt/lb mash thickness? I am going to focus on 1.5qt/lb mashes now as I really like the dynamic with that. 7/7 - The Wyeast batch blew over, but that one was 5 gallons of a 6.5 gallon carboy; also, fermentation seems to be pretty much done. The Imperial yeast is still going strong with lots of movement in the carboy, probably a gallon of foam. I'm wondering if it was the fact that I started the Wyeast that it was so active or just that it's a different strain. 7/11 - The Wyeast tank is still bubbling regularly while the Imperial tank is essentially done. 7/14 - The Wyeast tank is still slowly bubbling and has a very hazy straw color. The Imperial tank is done bubbling and is more of an orange color with a little haze. I'll be putting 0.25oz of coriander into each fermenter on 7/18, looking to bottle sometime around 7/22 perhaps. 7/18 - I had to secondary the Imperial tank due to the carboy that I used for primary as the neck is too narrow to easily get out the hop bags I use for adjuncts. I used the transfer as an opportunity to measure gravity and give it a taste; gravity came out to 1.012 and the taste was great, lots of clove. I'm hoping that the coriander addition will add a little spice and sweetness to the beers. I will be bottling the Imperial tank on 7/21 probably, maybe 7/20. I want to brew a nut brown ale this week too so I need to figure that out. 7/20 - Decided to bottle everything today. Imperial batch at 1.012 and has pretty good clove/banana flavor with only a little haze. Wyeast is 1.013 with similar clove/banana flavor but better due to a little more bite and even a touch of malt flavor, very hazy. I'll have to wait until carbonated to get a true comparison but I prefer the Wyeast strain so far. 8/7 - The experiment was to find the better wheat beer yeast for my palette and, for me, Wyeast is superior. I want bigger clove and banana, so maybe I will try the white lab variant of this yeast as well for comparison on the next run. I will do the ferulic acid rest again as well as I feel that it did pump up the hefe flavors over most commercial examples. Onto the next one.