Do I need to secondary my Wheat beer?

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aoverturff

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I made an american wheat beer last weekend, all grain. I know that most wheat beers come bottle conditioned/unfiltered and encourage you to swirl the yeast into your glass. If all that yeast is considered good in a store-bought wheat beer, do I really need to rack it to a secondary (and leave behind some yeast) before I bottle, or can I just bottle it from the primary after another week or so?
 
I would say yes. Whether secondaries are necessary at all is a matter of some debate, but for a wheat beer I've never found any hard from leaving out the secondary.
 
Personally I bottle as soon as it reaches it's final gravity. Most wheat beers are meant to be cloudy and have a lot of yeast in suspension upon serving.
 
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