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?