I should have written all the info down on this batch but I did not. I bought a clone recipe from Austin Homebrew Supply. Anyway, I know I used White Labs WLP300 yeast. My OG was 1.048 and finished at 1.010. When it fermented (2 weeks at 70F) it smelled of bananas (really good). Tasted it when I put it in the Corny keg--tasted on the weak side but had a much more citrus taste than I expected. Does this particular strain of yeast account for that sour taste?