How soon after fermentation did he keg it? I brewed an American Wheat with S-05 (similar yeast strain) this past spring. I kegged it after 7 days in the primary, and force carbonated it. 3 days later I was drinking it. The beer tasted great, but I had yeast in suspension in every pour the same way you describe your friend's brew. My guess was that I kegged it too soon, and should have let the beer sit for at least another week in the primary (or racked to the secondary) so that the yeast could settle.