So I made a Dunkelweizen on 8/27. It fermented for 2 weeks and I did not secondary. My OG was 1.059 and my FG was 1.015. I have made this recipe many times and it always turns out amazing. My problem is this... At bottling the batch smelled very sour, almost like rotten grain. I bottled any ways and cracked open 2 bottles that still smell bad and taste even worse. I dont dump beer but I am just wondering what this could be? There was a nice thick krausen and the beer did not show any signs of infection. The recipe I made is the Dunkelwiezen under my recipe drop down tab. Comments and ideas of what this is would sure help me understand where I went wrong. Thanks