Originally Posted by Kobrew
I'm sure the brown sugar is part of the problem. Besides that I'm not too sure. I think hefeweizen's may just be better untouched. Haha. I should have went with a blonde. That seems to be the most common.
American wheats make a good base for fruit IMO. German hefe yeast has so much character, maybe it was clashing? I'm not a big fruit beer drinker, but for my friends who are I've had good success using a very basic recipe with about 50/50 pale and wheat malt (could do same with extract) and Wyeast 1010.