any reason to use WhirlFloc in dunkelweizen / weizenbock?

General Homebrew Discussion
1

I am brewing a dunkelweizen + weizenbock today (split batch), both will be fermented using Lallemand Munich Classic dry yeast; is there any reason to bother with WhirlFloc toward the end of the boil?  I expect both to be hazy/yeasty anyway, so I figured I needn’t bother with WF.

But does the WhirlFloc give me any other advantage?

2

I don’t see the need to use Whirl Floc in a yeasty wheat beer - they will clear on their own, if left to sit for a while (if bottled, you can swirl them up or roll them on their side for show…)

Best of luck with your weizens!

3

I would for the weizenbock.  Seems like those are generally clear

4

Thanks guys.  It’s my first time trying to make these styles (third time using Munich Classic).  It has been so long since I didn’t use WF, it almost feels wrong to leave it out…

I’m not as interested in appearance/clarity, TBH, if I can nail the flavor/aroma I want.

5

Personally I don’t see a need to add clarifiers at all. I am sure someone will have a differing point of view.

6

I’m curious - Is this because your beers clear without it or because you don’t worry about clarity?

7

For me, I make quite a good amount of beer. Mostly lagers, 15 gallons every 4-5 weeks. I have the space to cold condition 10-13 kegs at a time plus my serving fridge that holds 4 kegs. Given enough time they clear nicely. I used to use whirlfloc in the BK and biotin at kegging and would argue it works great, which it does but came to the conclusion that I was wasting my money.