Most/many commercial Hefeweizens use a different yeast for bottle conditioning than for main fermentation, typically a clean lager yeast.
Since the correct yeast is available to homebrewers and is very affordable, I wouldn't bother with trying to cultivate from a bottle.
Many commercial cream ales today use a lager yeast but ferment at room temps. I do this all the time using Saflager yeast. Niether of the yeast you have on hand are 'authentic' so you can pretty well do what you want.
Not odd, normal. Weizens of all types will eventually clear as the yeast settles to the bottom.
Weizens are never (never say never) served on tap in Germany, always in bottle so that you can re-suspend the yeast at pouring time.
I have a hefeweizen on tap at home, but pull the keg out of the...
Hmm - you misspelled 'yokels'. I think this is a criminal offense in some southern US states. The perpetrator will be found innocent by providing the defence 'But your honour (sorry 'honor') he NEEDED killin' :rockin:
That's the best logic you can present? I can only suggest that you broaden your horizons a little.
There's plenty of places (including the US) where the temperature goes above and below the zero point on the F scale on a given day.
Can we now debate the spelling of aluminum vs. aluminium...
Yes it matters very much. Beer is very sensitive to oxydation, particularly after fermentation and release of CO2 has slowed down.
Either increase your batch size, get a smaller carboy, or use sanitized marbels to take up the excess space.