These two threads led me to trying WB-06 for NB’s Bavarian Hefeweizen instead of the usual WY 3068.
Basically using the WY-3068 chart from Fermentis for more spice than banana. High pitch rate into a well aerated wort, and fermented cool. Really surprised that WB-06 is so much less active than 3068. Never had more than a 1.5 inch krausen beginning the fermentation in the low 60° range. Have the temperature of the primary bumped to 66°F now in day 5 of the fermentation. Air lock smells good. Have hopes it will turn out well.