I bottled some of my Hefenweizen from the keg a couple months ago and I'm trying it now. What I have noticed is the beer pours clear but what has dropped out is more of viscous layer as opposed to yeast solids. It tastes alright just unexpected. This is the first time I didn't bottle condition out of laziness. Any one experience this?
I’ve seen something similar in the fermenter. More cloudy and apparently viscous towards the bottom.
I would suspect that it is proteins from the higher protein wheat. This is why they have a tendency to clear before other beers.
I forget which brand of Heff puts instructions to roll the bottle before opening... for just this reason
Think you got autocorrected. Who is Jeff? lol
I always found id amusing that some of my wheat beers that I made no attempt to clear came out crystal clear. For kegged Heffs just shake the keg to stir it up.
Paulner I believe?
And @hd4mark that’s what I do when I make one. Commercially many will use tanal a to instill haze. But I’ve even seen that clear to some extent.