Despite the odd extended fermentation, I think the Weihenstephan batch may turn out OK. It still has a rather sour taste, but that seemed to diminish quickly as the sample of proto-brew breathed over an hour or so.
We barely have room in the refrigerator for all three of our kegs, and they are each almost full. There are probably over 13 gallons of fresh homebrew being kept cold on site now.
I can hardly wait to taste a fresh, crisp wheat ale straight from the keg on one of these hot summer days!
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