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This can't be autolysis can it? It was only in the carboy for about 2-3 weeks and I don't use a secondary... Is there any way to know for sure? If it is autolysis, I'm screwed right?

I tried my hand at making an AG German Alt with Oktoberfest-ish ingredients and Wyeast 1007. The fermenting temp range said 55-68 with higher temps leading to a fruity flavor. Well, I'm afraid that we had a couple hot snaps while this was fermenting and it ended up getting up to 75 or higher...

Hey gang, Just getting started and have gotten through a few batches... some decoction to boot with good results. I'm looking for a good Erdinger Heffe or Dunkelwiess clone. Specifically, I'm looking to brew a smooth bubbly wheat without as much of the distinct banana/clove heffe flavor...