If unruly yeast is the problem is there a strain that's less particular? I noticed that White Labs alone has 3 different strains. Are they all tough to deal with?I haven't been able to let this drift from my mind since reading it... In a dunkleweiss I usually like a malt that lends a dry fruit (raisins/figs/plums) note to the beer. So, instead of the carafa III I'd probably consider the caramunich III... Or perhaps an abbey malt. Though it doesn't have dark fruit notes to it carawheat would work nicely for 5-10% of the bill.
Since it is the yeast that always escapes me on this beer I almost wonder what it would be like with a lager yeast... If I could excentuate the malts enough and maybe find a hop that went nicely (Phoenix or Mt. Rainier) - maybe use a decoction mash... But what would I do for the banana/clove one gets from the yeast?...
Sorry. Thinking out loud here.