Same question, but with Hefeweizen low flocculation yeast?
I have the same question. In my case, I'm brewing a Hefeweizen and my yeast is Wyeast 3068 Weihenstephan Weizen. I pitched the smack pack into 1.5 L wort (amber DME). I've refrigerated over 12 hrs. There is a bottom yeast layer, but the top beer layer is still very cloudy. I realize this is a low flocculation yeast strain so wondering if I should just pitch to whole thing. I'd prefer not to (in case off flavors), but I guess I have to if the beer layer isn't clear by pitching time (about another 12 hrs from now).
Does anyone have experience with low flocculation yeast?