Darth Malt wrote:So if I use malted wheat it will convert better? Thats good to know. I live in Charlotte, NC. The water profile is really soft according to the 2009 testings
Neither Crystal malts, nor Flaked wheat have any enzymes, so the starch in the flaked wheat was never converting.
This might be it -- the beginning of the off flavors. The yeast would eat all the sugars, but leave the starches behind. Something else (probably a bacteria) which can eat the starches, does so, and voila - off flavors from the bacteria. They multiply from all the starch, then go to town on the remaining dextrins, too, leaving you with a thin, watery beer.
Alternatively, you can steep the flaked wheat in the presence of a similar amount of pale 2 row malt, and that will have enough diastatic power convert it. I'd try this first.
Also, maybe you can send Geistbier a bottle to taste for you and give you an analysis. He's out that way (Raleigh, I think) and it would be cheap to mail him a bottle if its too far to drive. (Geist is a BJCP judge and long time frequent forum contributor).