The hefe yeasts have such poor flocculation, you don't need to worry about doing it every pour. In fact, when I've had hefe's, etc., on tap, I only need to shake up the keg every 2 weeks or so.
The other advantage to kegging is that you don't have to wait for bottle conditioning. You can burst-carb and be drinking it in a couple days---and hefe's/dunkelweizen's are, imho, often better when they're young.
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)