So i bottled 5.5 gal of dunkelweizen today, pitched 4 weeks ago with Danstar Munich German Wheat dry yeast. It took 4 weeks for the grav to go from 1.070 to 1.020. Then, in the bottom of the ale pail primary i had barely 1/4 inch of trub. Not to mention a very cidery aroma.
I ususally get more like 3/4 to 1 in of trub from an ale dry yeast (notty for instance). Is it possible that all the yeast cells in the pack weren't viable, so the few that were had to work twice as long to get the gravity down, thus being very "stressed" and creating the off smells?
I know that odd odors are common with wheat beers/yeasts, but i've never experienced one this sour before.
what do you guys think?