Hey guys. Brewing my first HefeWeizen and have a question. I racked it out of my frementer to a carboy so I could watch the last of the fermentation, and it is a very cloudy brew. Beautiful gold but cloudy color, excellent taste, just perfect except for the extra cloudiness at this stage. (I use a partial grain technique)
I think when I buy HefeWeizen out in the pubs it is more cloudy than other ales, but I'm not sure. Should I leave it and just figure that is the nature of a Weizen brew, or should I use some clarifier? I put some Irish Moss in the wort at the last 15 minutes of the boil (one tsp), but that's all the clarification strategy I have used. I want to keep the good body and "mouth feel" of my other brews, so hate to do anything radical.
Is this normal for a wheat beer?