Weihenstephan yeast problem??

Ingredients
1

Has anyone had a problem with this yeast?  I’ve used it many times and always got a banana or clove scent.  This one has no characteristics of either.  Fermented for 2 weeks at 68 deg.  then transferred to a keg for 1 week at room temp. low 70’s.  Forced carbed and now it’s been carbed for 10 days.  It looks perfect but taste is off.  Sulfur/yeast-trub type smell and taste.

Yeast pack was fresh from LHB
1000 ml starter made
Mash Time: 60 Minutes
Boil Time: 90 Minutes
Mash temp 154 deg.

Ingredients:

Amount        Item                                                         
5.00 lb      Pilsen Malt 2-Row (Briess)       
5.00 lb      Wheat Malt, Pale (Weyermann)     
0.50 lb      Munich Malt                                     
0.50 oz      Hallertauer Hersbrucker [4.00 %]  (60 min)     
0.50 oz      Hallertauer Hersbrucker [4.00 %]  (10 min)     
0.50 oz      Hallertauer Hersbrucker [4.00 %]  (5 min)       
1.00 tsp      Yeast Nutrient (Boil 10.0 min)                                 
1 Pkgs        Weihenstephan Weizen (Wyeast Labs #3068)

I’ve tried releasing some gas from top of keg each day smells like sulfur (farts…lol).

2

Sulphur is a natural byproduct of this yeasts fermentation and it sounds like you did not give the yeast enough time to clean up before racking to keg.

I would purge the keg and give it another week or so, it should dissipate

3

If sulfur is a huge problem try racking the beer through a bit if copper, or add copper directly to fermentor/bright. You might find adding some copper to your kettle helps clear up future problems. Fwiw this strain does better at cooler temps, like 62-64. I pitch my yeast as low is 58 degrees.

4

I’ve had this yeast give off sulphur during fermentation, but not post fermentation. It’s a great yeast.
I try to ferment it in the 64-66F range.

5

I never bother with the wyeast/white labs temp guides, and almost always go a few degrees below suggested range. That said, you didn’t ferment too high but I think you will find more balance between the flavored if you start out as little lower.

I don’t think you over pitched, but if the starter was too small or you did not provide adequate aeration/nutrients you could have done some damage to the population. A 1L starter may be too small unless you are constant agitation/aeration.

When I brew hefeweizens I usually make a 1L starter and hit with pure 02 and some nutrients and pitch during high krausen. That’s my preferred method, or I pitch 2 packs/vials per 5 gallons of wort.

That said, I’ve had similar problems with this strain and found that adding copper to BK and nutrient helped clear up the sulfur. I can’t remember exactly but I remember wheat malt may be deficient in some nutrient. Someone correct me if I’m wrong.