Beer Gun VS. Bottle Conditioning

Belgians (especially Saisons), Bavarian Hefe (yeast in the glass is standard so you want it in the bottle), sours.

 

Hefes for sure, if you want yeast sediment.

 

Agreed, but if you have yeast in suspension in your corny is not the same thing?

 

My yeast always falls out after a couple of weeks. I give the keg a rap on the side every time I fill up and it seems to give the same effect.

 

I suppose it would be if you could keep it in suspension and therefore even from pint to pint.

 

I've got a Hefe that I kegged last Fall. It looks like Bud Light in the glass today. I'm tempted to give the last gallon a shake.

 

I just give the corny a shake or swirl every week and that puts yeast by the dip tube (which I haven't cut) and it comes out nice and hazy...

Yup, I've had that happen too. Called it a Kristalweizen. Better question though, why do you you still have a Hef from fall.

 

It was a split batch - a Hefe and a Wit. The Wit went first.

 

With my experiences, if I give the keg a full on shake the next pint looks like the very first pint you pour after racking. It's not quite a milkshake. It's totally undrinkable. FYI, I usually rack wheat beers within two weeks of pitching my yeast. Maybe letting some of the protein/yeast flock out in the fermenter will allow you to be more aggressive with shaking.

 

That's why I've resisted the temptation so far. And it tastes fine, so I'm not gonna sweat it.