Since switching to White Labs yeast a few years ago I have not made a hefeweizen. My local shop stocks both 300 and 380. My only experience with 300 was from a friend who brewed a lackluster weizen, which was probably due to lack of temperature control.
I want a good balance between banana and clove and would like to know which of the 300 or 380 would be the best option. I plan on starting and holding fermentatiion at about 63 for two days, then letting it rise to about 68F.