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Fermenting a Honey Wheat
I have a honey wheat in the primary and it has a strange aroma. The smell isn't "bad" like a sulfer or anything, it's more like a sweet "strange" very much like sourdough starter is.
It started and was strongest at the very hight of fermentation and is going away as the fermatation is slowing down.
It looks fine althought one can't always see contamination. In fact, it looks quite nice. 
I'm wondering if this is normal for a wheat or if I need to be concerned.
I don't want stinky beer! 
My guess is it is the strain of yeast not contamination. Which yeast did you use?
I recently made a session beer with Wyeast 1332 (Hale's Yeast) and it came out very "doughy" in aroma and flavor; more than any other yeast I've ever used.
You know what? That makes perfect sense. It would explain why it was strongest the first couple of days and then went away. I used White Labs American Hefewiezen WLP32.
This makes me feel much better. I know that having a bummer batch is not the end of the world but I really love having the homebrew to drink.
Thanks for your input!!
Wheat yeasts always throw off a litle more funk than typical ale yeasts during fermentation. Especially at warmer temperatures.
I'm SO relieved! the smell is gone completely now and my panic level has subsided
It's funny because I did a search and tried to find out if the wheat yeasts had a characteristic funny smell and I didn't find anything on it. So then I thought it was something I did/didn't do or whatever.
I appreciate your expertise. I really like this board...I've learned a lot just from reading other people's questions.
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