Just brewed a hefeweizen and it looks like I'm going to get a disastrous result. It's a pretty standard grain bill, 50/50 wheat and pilsener malts. I used Wyeast 3068, which I have used to great success in the past on this recipe. I got a little nervous when my starter smelled like rotten eggs. I am not used to that smell from this yeast, but the manufacturer specs list it as a possible odor, so I figured that I wouldn't worry about it. I probably should have dumped it...
I fermented it at 62 degrees, and after a few days, I opened up my fermenting fridge to check on it. The smell nearly knocked me over, it was so strong. It did finally dissipate, but it is still present, and there is next to no banana/clove aroma. I pulled a taste sample, and the beer is super-watery, barely any banana or clove, and a definite sulfur note.
I have been brewing since 1998, so I am not a beginner, and have made quite a few hefeweizens with these ingredients and this yeast strain. I should stress that I am aware of the importance of sanitation practices and, as I have said, I have brewed great hefeweizens in the past. I am inclined to chalking it up to getting a bad yeast culture, but I hate to blame the ingredients if there is something in my process that may have gotten away from me. Has anyone had these issues with this yeast strain?
P.S. The culture was relatively fresh, only about 2 weeks old when I got it. I did, however, get it through the mail.