Originally Posted by BoundForBeer
I believe this is true.. from what ive been told its not the same yeast they use to ferment
Yeah, I've read a number of German weizen's use a different yeast for bottle conditioning but never "why". I've read several times that Franziskaner does this. After making a bunch of my own hefe's I'm guessing, and this is purely a guess, the main reason is the appearance of floating hefe yeast in the glass after the final swirl and pour. Sometimes it can appear stringy or in small clumps and would probably ick a lot of people out. Either that or they figure the taste is not to be changed at all after fermenting and they use the neutral yeast to bottle condition. Personally, I don't know if they force carb or bottle carb, that may have an influence one way or another.