How do YOU keg cloudy beers?

JesseRC said:

Well if you are just going for the cosmetics, I know some folks add 1 tablespoon of flour to the boil at 5min left. This will keep the whole keg hazy. However you mention its more about the yeast. My only recommendation is drink it young. Some will settle quite a bit after 3 weeks. I've had some of my witbiers completely clear by the time it gets to past half way.

Maybe you could find a way to push co2 via the out post of the keg, maybe every few days. That should stir things up

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shibbypwn said:

About to keg for the first time- also my first all grain batch. Lots of excitement.

I've read about various ways to keep kegged beer cloudy, without pouring out mass quantities of yeast slurry every time I want a pint.

I could cold crash... But I'm afraid I'd lose too much yeasty goodness. Anybody done a short cold crash perhaps?

Then there's the keg shaking method- I guess it's the macro version of swirling your Weizen before pouring?

Some say that only the first few pours will be slurry, but then it'll be fine after that, while others say that more yeast will continue to settle, making for a cloudy first glass every drinking session.

And yes, I know that not all haze is from yeast. But I actually want yeast in suspension for health reasons. Vitamin B is your friend

So how do YOU keg your cloudy beer styles?

Mine's a wit btw- pretty basic recipe.
50% Belgian Pils
45% Flaked Wheat
%5 Flaked Oats
3oz Valencia Orange Peel
.75 crushed coriander.
WLP 400 with starter.

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