Kegging Wiezen

[Gil Breau]

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?

[Richard]

Kyle had a hefe on tap for a while; was just fine.

[Gil Breau]

Did it just need a gentle shake or did the yeast stay suspended?

[Richard]

Never saw him shake it, but he'd know more.

[Kyle]

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  

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.

[Gil Breau]

Ok cool. Just was reading the whole "swirl the bottle" stuff and figured it'd screw up the flavor in a keg.