I've recently cracked open a few bottles of my hefeweizen and have noticed a weird "lacing" as I drink it. Is this excess protein or yeast or what? Would this be considered a flaw? The beer tastes amazing but this isn't very aesthetically pleasing to me and not what I remember about hefeweizens in Germany (granted I was there many years ago).
The recipe was Ed Wort's: 4 lb pilsener (I used under modified due to my decoction mash) and 7 pounds red wheat. I did a triple decoction mash with rests at 95, 123, 146, and 154. Fermented with the Wyeast Weihenstephan strain at 64 F letting it free rise to 68 after high kräusen fell. And of course I suspended the yeast when pouring. Thanks for any help!
Here's another picture where maybe you can see it better.
The recipe was Ed Wort's: 4 lb pilsener (I used under modified due to my decoction mash) and 7 pounds red wheat. I did a triple decoction mash with rests at 95, 123, 146, and 154. Fermented with the Wyeast Weihenstephan strain at 64 F letting it free rise to 68 after high kräusen fell. And of course I suspended the yeast when pouring. Thanks for any help!
Here's another picture where maybe you can see it better.