chanson16, has your beer improved?
I used WY1010 for the first time in awhile recently on a basic wheat beer. Brew day was 40 days ago and I'm still getting a prominent yeast-y flavor. It's not there in the aroma at all, which actually makes this a great beer for someone who likes hops but doesn't drink. Just hold it and smell it.
Anyway, I brewed a couple quick batches after we moved but before I got serious about dealing with our new water. I think the beer might literally just be yeast-y, with low calcium levels causing the issue, especially with a poorly flocculating yeast to begin with. Hopefully some more time at low temps will just keep putting the buggers to sleep.
At any rate, can't help with dirty socks, but maybe that sounds similar to what you had?