Last hefe I did the FAR at 5.4 and it lacked clove. I am brewing my next one at the higher pH (for FAR) to see if makes any difference. Plenty of stories and tests showing the FAR is basically a myth but yet the Hefe breweries are still doing them and there are plenty of studies that prove that higher pH is the way to go. It is important to note despite RHB requiring at least 50% wheat, the majority of the FA precursors do NOT come from the wheat, but pils malt. For this reason, next hefe will be 50/49.5/.5 wheat/pils/chocolate (for color). I am seriously trying to kick the clove up. I used to hate it and favored banana, but am the opposite now.