Probably the next batch of beer I make - Potentially this weekend, is going to be a weizen. Given all it's talk of being an awesome summer beer, I figured it's about time to test it out. I'm getting the yeast this weekend, and been planning a recipe.
As of right now, I'm still in debate between a Hefe and Dunkel as a starting style. But I'm detecting a potential problem; I'm not sure how well the yeast stays suspended in a keg.
Granted, all it may mean is that pre-drinking extravaganza, I just shake it to get the yeast swimming around again, but has anyone tried it in a keg vs bottle?
Kyle had a hefe on tap for a while; was just fine.
Did it just need a gentle shake or did the yeast stay suspended?
Never saw him shake it, but he'd know more.
Don't shake the keg [ever], you will have a glass of foam.
I've had several wheat beers on tap, including the following, which I highly reccomend:
http://nbcba.org/forum/index.php?topic=135.0
Once its kegged, it will retain its awesomeness for about 7-8 weeks (usually more than suficient) around 7 weeks in kegerator, it begins to noticably clear, and at about 8 weeks, it may be crystal clear. Still tastes authentic until about 7 weeks.
But... kegs don't normally last that long :D
Also: My kegerator is set to about 50F so the clearing of the beer would be sped up if you serve at Coors Mountain temps rather than cellar temps.
Ok cool. Just was reading the whole "swirl the bottle" stuff and figured it'd screw up the flavor in a keg.