Witbier question

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papamike

papamike

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Hi, this question is for witbier experts ;) I'M planning my first witbier next weekend and I wonder if there are tips to make it troubled as commercial wit. I know it is not the best thing to do with wit, but I plan to keg it. Should I transfert part of the yeast bed into the keg? So, do you have tips for me to make this wit a success?
 
My recipe in my sig (The Dunkelweizen), goes to keg within 10 days, and there is more than enough yeast to make it a bit cloudy.

After it is carbed, shake the keg a little to kick it back out of suspension.
 
So, you keep it 10 days to primary and then keg it? How many time before start drinking it?
 
If I drop 30PSI on it for the first 2 days, then back it off to 12psi after that, I am drinking it 14days after boil. My first batch reached final gravity on day 6, and I kegged it on day 8 after confirming a stable final gravity.
 

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