never had a hefe do this before. recipe is 60% white wheat, vienna munich and pils make up the rest. used my old faithful wlp300. the only variation this batch was i performed a hochkurz mash.
any thoughts on why the high flocculation and clarity???
Don’t know, but kristalweizens are pretty tasty, also.
How long has it been since fermentation has completed? In my experience the hefe yeast will drop clear as bell after a month or so.
You can always shake your bottle or keg to get the yeast roused back up.
that made me think…i usually finish up my hefe’s in 2 weeks, and put right in the keg and start drinking. went back in notes and realized due to travel, i let this hefe go 3 weeks in primary, then racked to keg and it was another 2 weeks before i really started drinking it. as always, first glass was a yeast blow off, and then it just poured clearer than im used too. tastes fine just missing that touch of yeast to make it perfect. i’m shaking keg before pouring to get a little yeast in there. thinking though a little more flaked wheat also will help maintain the profile. may just have to go back to bottling my hefe’s.
Which yeast was used?
I think Cristal-wiesse is awesome.
I’ll tell you what I’ve always done Ken (BTW, I always use 3068 for Hefe). One of my exceptions for using a secondary - as soon as krausen just begins to fall, transfer to a secondary. This leaves trub behind, but lets the yeast in. The sediment in the bottom of the secondary is yeast, which we know in 3068 stays suspended for several days. Transfer most of this to your keg. When it starts pouring too clear , take the keg out and tip it upside down - counterintuitive, right? I always attenuate per Wyeast doing this. Works like a champ.
I’ll throw in a third +1 for crystal-weisen. 
My kegged wheat beers always drop clear. I don’t really have a problem with it, though I’ve had some friends comment that it doesn’t look like a wheat beer. Oh well.
As mentioned, you can always rock the keg to get some yeast back in suspension.
I’ve just never had my hefe beers do this before this one. There is always some cloudiness no matter how long in the keg. Somewhere between lower flaked wheat, and my mash process , and longer time in my carboymust be the answer for the high flocculation. Oh well, something to figure out in future batches!
When I do a (rarely) wheat beer I put 1/2 tsp cornstarch in at the END of the boil. Adds permanent starch haze!
I went to make a starter the night before for a recent Alt and didn’t realize that I was out of DME. The only base malt I had laying around was some wheat malt. I put it in a grain bag and tried to brew a makeshift BIAB starter. I was busy that night and couldn’t manage my temps as well as I’d like and couldn’t give it extra mash time to make up for the temp swings either. Needless to say, I’m pretty sure it didn’t didn’t convert fully.
Since I was brewing on a schedule, I just had to roll with it. I pitched the whole 2.5L starter into my 3 gallons of wort. After 6 weeks of lagering the haze is still there in the finished beer. Thankfully, it tastes fantastic despite the haze. Still, I learned something new. For my next wheat beer I may throw in a half pound of wheat right before vorlauf as a way to add some haze.