I have done this 4 times over and had great results. I learned it from a paperback book specifically on the Hefeweisse style. the author had studied at Weinhenstephaner. what I noticed is that my beers no longer had a yeasty bitterness flavor and the flavor stabilized. by stabilized, I mean it retained all of those wonderful esters and phenolics that make it so wonderful to drink! I also noticed that the sediment at the bottom of the bottle was less and tasted better when I chose to swirl it back into suspension in my glass.
I "filter" the beer by simply crash cooling it to 40 degrees in my fridge for 5 days prior to bottling. also using dry lager yeast is a great way to save money and with no worries of contamination because of alcohol environment being present and being a bad environment for bugs.
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