Hefeweizen, to keg or not to keg

[cunnol]

I have a hefe in the fermenter just over a week. Cleaned a keg in preparation for carbing it next weekend and decided to have half a glass to see how it was coming along. Plenty of yeast in it obviously and it's tasting great. Made me think kegging it could ruin it, much harder to control the amount of yeast per glass that way. Am I right in thinking bottling a hefeweizen will lead to a better beer in the glass?

[DEMPSEY]

Yes I would say for this style of beer. Not my cup of Tae but I remember someone complaining that they had kegged this type of beer before and after a couple of pints it was clear in the pour . P.S. I only drink coffee

[irish_goat]

You can get hefeweizen on draught and it's usually cloudy. I do remember pints of Friar Weisse always being inconsistent though, sometimes cloudy and then sometimes clear. I guess you could shake the keg a little every so often to rouse the yeast up.

[darren996]

Is it the yeast or the wheat that gives a heffe its cloudy appearance?

[irish_goat]

Is it the yeast or the wheat that gives a heffe its cloudy appearance?

Mainly the yeast, there is filtered version of hefeweizen called "kristall" that's not cloudy at all.

[Eoin]

In Germany, weizen is traditionally a bottle conditioned beer, I even heard that it was always bottle conditioned and then sometimes transferred to kegs afterwards.

In any case, it's not normally a kegged beer in it's natural habitat.

[irish_goat]

In Germany, weizen is traditionally a bottle conditioned beer, I even heard that it was always bottle conditioned and then sometimes transferred to kegs afterwards.

In any case, it's not normally a kegged beer in it's natural habitat.

Yeah true, even in the Schneider Weisse pub in Munich the vast majority of their range is served from the bottle.