I can't decide if i want to keg or bottle my hefeweizen i made a week ago. I am going to let it sit another week, maybe two, and then proceed. When i've had hefeweizens out of a bottle, i normally swirl some of the remaining beer to loosen up the yeast and pour in the bottle... Does this really provide much more flavor to the beer? This is the reason why i can't decide if i want to keg or bottle this batch. If i kegged it, i wouldnt be able to achieve this, and would i be missing out on some taste?
If you hefe yeast settles out in the keg, you can lift the and give it a shake/swirl. Or even just rock it a little before dispensing. OTOH, hefe is definitely a style where bottle conditioning isn't out of place.
I know that a lot of the German-made Hefeweizens in kegs are supposed to be stored upside-down before tapping, and are keg-conditioned. That would help to keep yeast in suspension. However, those European-style kegs are probably a bit better sealed than the average homebrewer's, but I could be wrong (I don't keg, and only know from changing out kegs in restaurants, which has been very seldom).
Try some of these, using some discretion to avoid mis-categorized beers, and evaluate for yourself whether the yeast bring something you enjoy.
I usually keg. The first few pours are murky, the next several gallons cloudy, and the last gallon clear. The clear ones don't bug me at all.
I think you'd be fine either way. Even if you bottle you'll have decent carbonation after a week. You'll be drinking them in no time. After several months in the bottle the 3068 that I used has settled like a rock, and my hefes are pouring crystal clear. If you want them to condition and see how they progress over time, then bottle. If you wanna start drinking them right away then kegging's the way to go.
