It almost smells like root beer and tastes rather sour. Kind of a minty smell. primary ferment 6 days(very little bubbling when racked). racked to a secondary for a week. the beer is darker than a store bought version of German Wheat. I'd never had German Wheat and the store sample was excelllent. Problem is, mine does not resemble it in the least. It is now almost two weeks into bottle fermentation. This was a kit from a place called Grape and Granary. The yeast was dry. I thought my sanatizing was complete. I used bleach and rinsed with very hot water. Any chance this stuff is gonna age into what it should be? New information edited onto original post- The beer defintitely has the banana aroma common to this family. When I shake the mug and agitate the brew it releases a strong aroma of very ripe...errr, ROTTON bananas. Still a very strong sour taste immediately on contacet. Could anything but infection cause such a problem. Perhaps bad yeast?

The sour taste is most likely either from oxidation or contamination. Was there much splashing during transfers and was your fermentation closed or open?

The darkness could be due to burning the sugars. Was the extract added while heat was off and dissolved before turning the flame back on?

Overly strong estery roma (banana) tends to happen when you ferment at higher temperatures. What temperature did you ferment at?

I sometimes experience a "sharp" sourness in very young weizens that mellows with time. This sounds a little worse, though. I agree with dcp, it sounds a lot like bacterial issue.

One thing to consider, however, is that expectation affects flavor in a big way. Try going back and tasting it with an "open" mind. It might just be different from what you expected and thus it tasted "bad". On the other hand, it might just be bad. In that case, if you can stomach it, go for it anyway (there are no pathogens that can live in beer), or it's a loss. I doubt that, though. It's actually pretty difficult to have a completely bad beer. I've only thrown one batch away in 10 years of brewing (and that was last month).

Sorry about the ramble, I tend to think-out-loud so to speak.