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@TxBrew

Megacab, as I recall from this thread (or maybe I read it elsewhere) you would get more of a vegetable flavor if you don't roast. I've never tested that, I know that by roasting I got the flavor I wanted.

I let mine ferment for two weeks, then bottled without a secondary. I did make sure I hit the target gravity before bottling though. I didn't worry about sediment as that is part of the Hefeweizen style.

I'd just stay the course and see what happens. I've put oranges in my primary (they are sitting there now, and smelled very pungent at one point), and this being my first hefeweizen, I've read that sulfurous smells and the like are not unusual until it clears itself out. Relax, give it some...

I wouldn't worry. I recently brewed my first wit and the kreusen hung in there for 3 weeks. I checked my gravity by siphoning (only way I could get to it), and it was nearly finished (about .004 high), so I switched it to secondary just for 4 days to get rid of a bunch of orange peel then...