« on: September 19, 2012, 09:04:12 AM »
So other than krystalweizen, we are supposed to be suspending the yeast sediment in hefeweizen, dunkelweizen and weizenbock? I admit to being interested in hearing others' opinions on this. I didn't see any mention in the BJCP guidelines. I know its a common enough practice for hefeweizen, and there is a flavor contribution. I think a fresh hefe is going to have some suspended yeast anyway.
The difference in flavour of two bottles of my dunkelweizen off the shelf, one roused and the other poured carefully, is significant. Without the yeast in suspension, I find weizens very one dimensional, and so I can see judging a weizen without the yeast to be quite detrimental to the score. If I'm pouring for a keg that's been sitting, I'll go so far as to invert the keg before dispensing.