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Hey everyone,

I'm getting ready to keg and bottle my first 2.5 carboys of Weizen, and I am wondering what's considered the "best way" to rack it.

Should I do it "as usual", getting as little sediment as possible, or (since it's a Weizen), should I take a little god stuff with me into the keg and bottling bucket?


Thanks,

-e

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You do it the same way and take as little as possible. The reason weizens are turbid is because weizen yeasts don't floc well. You'll still have plenty in suspension. To get a crystal weizen you'd have to filter the yeast or lager it until all the yeast dropped out.
Thanks Scott! While I love the more cloudy (hefetrub) weizens, I've also found that they have a tendency (when consumed at significant quantities) to impart certain effects on my digestive system the next day.

So, I will be racking nice and clear! :)

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