So I'm going to keg a wheat beer for the first time and I'm wondering if there is any way to keg the beer and still keep the yeast in suspension at all? When I bottled, all I'd do is swirl the dregs of the bottle into the glass to give the beer the proper flavor and mouth feel, but I don't suppose its possible to do this with a keg, haha. So, should I just say to hell with it and cold-crash it before kegging to drop all of the sediment, or is there another way you HBTers have figured out?