I have read threads in the past about hot dog aroma / taste from some wheat beer brews. I recognize that there are always many factors that can influence an outcome in brewing, I just want to report some of the things I have observed regarding this. Some may find this useful. I have probably brewed about five or six batches of AG wheat beer over the past two years, and once in a while I do detect a "hot dog" aroma prior to the final product. Here are some of the facts:
-I often use wheinstephan yeast from Wyeast
-I ferment in my basement which is typically low 60s
-I typically brew 15 gal batches and have sometimes observed this aroma in only one of the three carboys of the same batch
-I have observed this predominant odor in the flat beer before carbonating, and 3 days later after force carbonating, no odor of this kind is detectable and the beer is very good.
The point that I have taken away from my experiences and something that I have read many times here on HBT is that DUMPING IS A LAST RESORT! Often times tastes and aroma in green beer will not be predominant (or sometimes even detectable) in the finished product. Obviously this may not apply to all cases, but don't be fooled. And hopefully you never will have to cry over spilled beer.