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Yeast and Fermentation / Weihenstephan yeast problem??

« on: March 24, 2013, 11:39:39 AM »

Has anyone had a problem with this yeast?  I've used it many times and always got a banana or clove scent.  This one has no characteristics of either.  Fermented for 2 weeks at 68 deg.  then transferred to a keg for 1 week at room temp. low 70's.  Forced carbed and now it's been carbed for 10 days.  It looks perfect but taste is off.  Sulfur/yeast-trub type smell and taste.

Yeast pack was fresh from LHB
1000 ml starter made
Mash Time: 60 Minutes
Boil Time: 90 Minutes
Mash temp 154 deg.

Ingredients:
------------
Amount        Item                                                         
5.00 lb       Pilsen Malt 2-Row (Briess)       
5.00 lb       Wheat Malt, Pale (Weyermann)       
0.50 lb       Munich Malt                                     
0.50 oz       Hallertauer Hersbrucker [4.00 %]  (60 min)     
0.50 oz       Hallertauer Hersbrucker [4.00 %]  (10 min)       
0.50 oz       Hallertauer Hersbrucker [4.00 %]  (5 min)       
1.00 tsp      Yeast Nutrient (Boil 10.0 min)                                 
1 Pkgs        Weihenstephan Weizen (Wyeast Labs #3068)   

I've tried releasing some gas from top of keg each day smells like sulfur (farts..lol).