I would like to preface this post with the request that readers not judge (lest you be judged).
So, I brewed a Hefe last August (8/2011). Due to a couple of factors, life interfered with my brewing and the double decocted all-grain hefeweizen that I brewed has been in the primary ever since. Part of my problem was trying to figure out what to do with the wort and how to dilute my 8 gallon batch. Apparently, the double decoction produced much more wort than I anticipated and was left with about 7.5 gallons of 1.060 OG. Now that things have slowed down a little bit, I’ve got plans for another Hefeweizen in the works but would really like to try and salvage this last batch if possible. As far as the primary fermentation is concerned, I pitched a massive starter with only a few hours of lag time and completed within 3-4 days. Primary temps were a fairly constant 64*F. Dare I rack this off of its yeast cake and bottle with a good healthy dose of new yeast? I’ve brewed plenty of beers that required lengthy secondary fermentations but, never a hefe that relies so heavily on its fresh yeast flavor and low bittering. Any thoughts would be appreciated if you’ve been in a similar situation.