How to get proper hazy wheat beer?!

General Homebrew Discussion
1

Hey guys, hope you’re fine…

Quick question, I really want to get a hazy wheat beer, proper german style and I just can’t get it. I have used malt bills with 40% wheat and not even that way, I know it may sound unreal or something, but I always get crystal clear beers and I don’t manage to keep it hazy, everything settles down, and it’s gone…

Could it be anything related to the mash? Fermentation time?

Thanks!

2

Join the club.  If I want haze, I need to rock the keg occasionally.  With time, they drop bright.

3

Wheat beers are hazy from yeast…either bottle condition and swirl up the dregs, or agitate the keg every so often.

4

What kind of wheat? If I use 20% or so flaked wheat I get a haze that never clears up (though BioFine takes care of it).

5

Tanal-a!

6

Care to elaborate? I’m curious…and eager to try an nail a Weihenstephaner Weißbier using you low O2 methods…

7
8

Thanks. Perhaps useful in a NEIPA?

9

Anything you want cloudy :wink:

10

That Tanal A business seems interesting…dont understand too well what it does to the Beer but yeah!

11

I like the idea of just using flaked wheat/barley.  Tanal A isn’t used in germany, why do we need to use it?

12

We don’t need to, but we can.

I think true hefeweizens have the advantage of being bottled or consumed quickly. All my kegs drop bright at some point, but I have a variety on at all times and rarely finish a keg faster than a few weeks.

13

I drink mine too fast, so I guess I don’t have that problem.  And if it drops clear can you call it Krystalweizen?