I brewed a 100% wheat beer, left it on primary for 15 days then secondary for 10 days more, all at room temperature (around 22 C here).
When sampling it during the process it had a very strong sulfuric smell and sour taste, which led me to believe the beer was contaminated. I pushed forward nevertheless.
Bottled it, waited 2 weeks and tried one, it was still sour but the smell had diminished a bit.
Waited 1,5 month more and the sourness almost disappeared, together with the smell. It still doesn't taste like commercial wheat beers but those usually max at 70% wheat.
So the question is, is this normal on full wheat beers or is the sulfur and sourness being caused by something in my process?