I brewed a hefeweizen last summer with Wyeast 3068 (the equivalent to WLP300) and used the same schedule as Ken, pitch at 64F, rise to 68F. It was a 2L stater pitched at high krausen. It had a nice balance between banana and clove, but still was more towards the clove. My only complaint was it didn't have enough of the bready flavor that I like from German beers, but that probably had more to do with the grain bill. I used 60% red wheat and 40% pilsner. Next time I may use some Munich or melanoidan malts or maybe do a single decoction.