I will be bottling my hefeweizen soon and I was just wondering... Since it is desirable to have plenty of yeast floating in a hefe, that nice cloudy character, should I do something different while syphoning into the bottling bucket? To ensure more yeast makes it over? Or is there still plenty floating? idk... (BTW when I syphon this weekend it will have been fermenting for 4 weeks)
No. Depending on the yeast you chose, you should still have plenty floating around as well as proteins from the wheat to give the desired cloudy appearance.
No. There's too much other junk in the trub that you do not want in your bottles. The yeast that is still in suspension will be enough. If you like a yeasty hefe, make sure the stuff that has settled to the bottom of your conditioned bottles gets mixed back in when you pour.
I kegged my latest Hefe 10 days after brewing and was carbonated and drinking super fresh off the tap at 14 days old! I left all the all the trub that I could behind but there was plenty of flavorful goodness in suspension where it still hasn't cleared with a cold crash of being in the keg for 6 weeks now. So good! Not that I want it to clear but thought that it would inevitably do so on its own over time.
