Originally Posted by BadNewsBrewery
This was pretty much my reasoning. There was a lot of yeast floculation, and quite a bit was still in suspension. That, and the fact that at least one of the kegs was going to travel with me to a family reunion in August, so I wanted as little sediment as possible. The Wit is a hazy beer to begin with, I figured anything I can do to help knock that down some is not a bad thing... well, except for sucking a bunch of yeasty idophor water up into the carboys!
I'd agree with other beers, but I've noticed as wits sit for awhile, they settle and lose flavor. I wouldn't want to crash it.
But for the person asking about the extra labor - if you have temp control it's not really any extra work, and you're all the quicker to a clearer beer.
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