Bavarian hefe gone sour

[oaktree]

I recently brewed a true brew bavarian hefeweizen extract kit. Followed all instructions to the T, sanitized as I always do. The only thing I did was let it sit in primary for 4 weeks since I had to leave town and I figured that wouldn't really be an issue. It fermented 4 days at about 64-67 and then around 70 the rest of the time. (OG:1.048; FG: 1.010)

Now its been bottled for just over 2 weeks. I tasted one yesterday and its got a very distinct sour taste to it..Its not really citrusy but sour maybe even acidic (though im not quiete sure what acidic would taste like)
Im wondering if this is associated with the type of yeast I used (Fermentis WB-06 Hefeweizen Yeast) or something went bad/ I know I was clean when brewing and at all steps!!
I'd hate to have to empty out 5 gallons in the drain

 

[mewithstewpid]

i cant speak for the dry wheat yeast, although i know people on here say it throws odd flavors. But were all bottles sanitized? did u sample on bottling day, and if so, was it sour at that point?

 

[oaktree]

All bottles were sanitized including caps. And I did sample while bottling and it tasted sour then too. I hoped conditioning would get rid of it but that doesn't seem to be the case 17 days later.. Guess we just let it sit some more and hope for the best. I've used a few dry yeasts previously, just particularly not this one.
Now i'm thinking acetobacter despite all the measures I took..arghhh

 

[HOUZERSON]

I was given a DunkelWizen bomber as a Christmas gift, was really excited to get home brew unexpected. Poped top and it foamed over a bit, poured, so sour.

 

[oaktree]

4 weeks conditioning at about 72.. sampled one yesterday and its so good now.. the sourness has practically disappeared. Talk about being premature and acetobacter n what not.
Guess theres a lesson to learn from every batch. Do not consider infection if the beer dont taste good early on.. wait!! Thats the keyword.
Thank ya'll.. learn a lot from these forums.

...RDWHAHB..