Stupid question, but I can't find the answer. When kegging a Hefeweizen, do I also keg all the yeast cake at the bottom of fermenter? I know they're yeasty beers, but damn - that's a lot of yeast! Any input is appreciated and thanks a bunch!
No, you'll have more than enough even if you wait two weeks and rack very carefully (with 3068, anyway).
Thank you. Yes, I used Weihenstephan. I just kegged it and I'm very pleased with how it tastes thus far. Now, just tapping my fingers waiting for the bubbles. Thanks again.