« on: July 29, 2011, 10:17:27 AM »
I'm thinking of brewing a nice, classic Weisse Beer before the summer is out. I got to thinking about it, and almost every time I've had this style of beer, it's come from a bottle, which enabled me to swirl the yeast in the bottom and add it to the top of my glass, which I like. Here's the catch: I usually keg my homebrew and don't plan on going back to bottling. So, how will kegging effect this classic element of weisse beer--the nice, estery yeast that gives it a deeper haze?