In my opinion, to make the best Hefeweizen, ferment it at a relatively cool (<66 degrees F) but steady temperature with a good liquid yeast culture for about two weeks, then bottle and enjoy as soon as it is carbonated. Take a hydrometer reading prior to bottling to ensure proper attenuation.
The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Planned: sLambic II, Flanders Red II
Primary: Fat Man Porter, Orange Blossom Mead, sLambic I
Secondary: Flanders Red I
Kegged: 3 different ciders, Janet's Brown, Barrel-aged Stout, Hallertau Blanc Pale Ale
Bottled: Flanders Red I