Ok this is kinda weird and I'm not sure as to why I always have problems with wheat beers. I have made 3 wheat beers over the year(2012) and each one has a almost cider like quality to it. I would imagine it is some sort of a infection as they always finish very dry as well in the neighborhood of 1.002 or even less at l. I would chalk it up to infection and some kind of sanitary issue on my part but , the only time this happens is with wheat beer so out of over 30 batches a year the only ones that do this are wheat beers so I have to think it is something to do with wheat. Can anyone give me any insight as to what's going in here ? FYI the three wheat beers where a hefeweizen a wittier and a American wheat. I used flaked wheat in the hefe and wit and I used malted wheat in the American wheat. For the hefe and the wit I step mashed for protein and glucan and the American was a single infusion all were brought up to 152 for the alpha glucan rest. Thanks for any input !!!