I don't think you have to rack any of those, especially the wheat. The secondary is maily for clarification and maturation, strong beers improve with some time in the secondary but most "regular" strenth beers don't really need the time in the secondary. Just make sure the beer has fully attenuated and then bottle it. You could "lager" the CC for a couple of weeks, if you have the ability.
Last edited by Iordz; 09-22-2007 at 06:29 PM.