NordeastBrewer77

Recipes 

i believe we've moved past that point with this thread. as you can see from more current posts, the OP is now trying a 3 step mash, utilizing an acid rest before moving on to the protein and sacch rests. besides, last time i brewed a wheat beer, i don't think a secondary was called for. clarification isn't exactly what people go for in wheat beers, those tend to be cloudy from the yeast left in them intentionally .

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The Polk Street Brewery
Brew Blog
Primary: Honey Weizen (a ,Midwest kit), Columbus IPA
Secondary: No. 3 Burton, RIS
Bottled: Simcoe IPA, Northern English Brown
Kegged: German Alt, Octane IPA

Give a man beer and his thirst is quenched. Teach a man to brew and it will never be again.

dalime

Recipes 

I can see that, but he never did address whether he uses a secondary. You don't secondary just for clarity.
I know some guys are for it and some against it; I don't want to get into that. I've had this issue before with wheat and non-wheat beers and what worked for me was knocking more of the yeast out of the finished product and giving it time. Particularly with Belgian and Bavarian stains that produce a lot of sulfur.

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On deck:
WTFunk v2
On Tap:
Sailing the 7 C's IPA; Dead Hand RIS; Chocolate PB Cream Stout; WTFunk Farmhouse Ale; Tripel v2
Bubbling:
****s and Giggles (IPL?); California Uncommon
Cellar:
Black Halo (Belgian Dark Strong)

mcbethenstein

Recipes 

SHE aka me... Has done both. Lately I've been skipping secondary and letting it sit about 2-3 weeks after primary is done (usually cause its hard to be a mom and a brewer when that baby is a toddler & into everything). I was then bottling. I am just getting my kegging set up into use, since I was worried about there being oxidation or contamination at the bottling step. Turns out my shrimpy hefe still tastes shrimpy when it's kegged. I'm not against secondary, or even lazy.... I'm just busy. I am careful about transfers and the amount of yeast settling out after bottle conditioning has NOT been excessive, so I hope I'm getting the best of both worlds.

Please note, I scrapped the whole acid rest & protein rests, with a double decoction mash, in favor of trying to get back to the basics to pin down where this off-awful flavor is coming from.

dalime

Recipes 

Haha. I'm sorry, I should have picked up on that from your username. I'll re-phrase:
I can see that, but she never did address whether she uses a secondary. You don't secondary just for clarity.
I know some girls are for it and some against it......

Wasn't calling you lazy, some have great results with primary only. I'm just not one of them. I brew a lot of Belgian styles with high sulfur producing yeasts during fermentation and find that if I don't secondary I get off yeast flavors, sometimes like the one you're describing.
You said that you are a super taster; are other people picking up on this and to the same degree?

__________________
On deck:
WTFunk v2
On Tap:
Sailing the 7 C's IPA; Dead Hand RIS; Chocolate PB Cream Stout; WTFunk Farmhouse Ale; Tripel v2
Bubbling:
****s and Giggles (IPL?); California Uncommon
Cellar:
Black Halo (Belgian Dark Strong)

mcbethenstein

Recipes 

LOL!
And my boyfriend/baby-daddy tastes it too. But even after it conditions out and he says it's fine, I can still taste it.
I can pick out water brands from a blind panel. Yep. I'm that good.

boo boo

Recipes 

[QUOTE=mcbethenstein;3733931 I Love Hefes, but I can't seem to make one that doesn't have this shrimp-like sulphury off flavor.. Help please![/QUOTE]

Sounds like DMS to me, check this out http://www.homebrewzone.com/dimethyl-sulfide.htm

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NordeastBrewer77

Recipes 

got yourself a judge's palate! sure does come in handy, huh? the only drawback i see in it is i can pick up any off flavor in my (or anyone else's) brew, made it hard to RDW when i first started out. now it's great, i know when i perceive a flawless beer coming down the pipeline, i can be happy knowing that it's truly a worthy brew.

__________________
The Polk Street Brewery
Brew Blog
Primary: Honey Weizen (a ,Midwest kit), Columbus IPA
Secondary: No. 3 Burton, RIS
Bottled: Simcoe IPA, Northern English Brown
Kegged: German Alt, Octane IPA

Give a man beer and his thirst is quenched. Teach a man to brew and it will never be again.

mcbethenstein

Recipes 

Today's observations: so as of this morning internal temp is at 66. Aroma from fermentation is markedly better. Faint trace of sulfur, main aroma is green banana and cloves. showing much promise. However I'm not over the hump yet. The undesirable smell previously showed up between 3-6 days into fermentation. I hope everything continues going well.

mcbethenstein

Recipes 

Update: fermentation appears to be over. I've had the fermenter up to 67-68 degrees for the past 2 days. I took a small sample just a few min ago. I have to say, it's much lower in the sulfur, it's very subtle, almost imperceptible, but there none the less. I can say I feel much more hope for this beer right now... I do think dalime might be onto something with the secondary thing. I poured a bottle of one of my last Weiss' for my boyfriend and tasted it before swirling the yeast in for him... Sooo much better to me. So whatever compound I'm sensitive to, settles out with the yeast... Or is the yeast. Most commercial hefe's are filtered... I did take a taste of two other beers I just kegged, while bottling them for competition, and I got the same stomach ache that I get when I try our Weiss. And considered the first few pours of a kegged beer will be heavy on the yeast and other "trub" particles that settle out, I think i might be super sensitive to the yeast. But that still doesn't change the argument about my shrimpy sulfury hefe's, since I'm not the only one who tastes it. At this point I think I'm going to let the beer sit on the yeast til maybe Tuesday, then secondary for 3 days. Then keg and force carb. I'd like to take it to our club meeting on the 22nd, but that is entirely dependent on the last Weiss in the keg still sucking enough for me to dump it. If its ok, then I'll take that one to the meeting.

dalime

Recipes 

Glad to hear things are looking up. I went back to your first post and saw that you've tired both WLP300 and Wyeast 3068. Those are essentially the same yeast, so that may be where the problem lies if it's yeast related.
http://www.mrmalty.com/yeast.htm

You may want to try a different strain for ****s and giggles.
I have used 3638 and 3056 and both will give you high ester production if that's what your going for. I assume you are because you're using the Weihenstephan strain to begin with. 3056 is a little more subtle and the one I typically use to keep ester production under control, but either can give you a banana bomb through under pitching or higher ferm temps.
3333 looks to be similar in profile to 3068 but is highly flocculent, which won't give you that cloudy hefe look but would knock out more of the yeast.
Maybe try a split batch and pitch two or three different strains. Good luck and keep us updated.

__________________
On deck:
WTFunk v2
On Tap:
Sailing the 7 C's IPA; Dead Hand RIS; Chocolate PB Cream Stout; WTFunk Farmhouse Ale; Tripel v2
Bubbling:
****s and Giggles (IPL?); California Uncommon
Cellar:
Black Halo (Belgian Dark Strong)