Having never used this yeast (quite the adventure, so far) or brewed this style, I had a question regarding finishing the beer. I’m assuming I don’t want to cold crash this beer in order to keep the yeast in suspension?
You are correct. There is no need to cold crash, unless you are making a Kristalldunkelweizen. The yeast will drop out over time anyway. Are you bottling or kegging?
Keg to carb, and then probably half of that will be bottled.
Make sure the yeast are in suspension when you go to bottle. Then you can roll the bottle before pouring to get the yeast back in suspension before pouring. You can shake the keg (gently) or roll it before pouring to keep yeast in suspension too. It’s just a little more of a PITA than rolling the bottle. Be careful when rousing the keg though, if you shake it too much you will get a lot of foam in your pour.