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Just a quick question I just kegged a hefeweizen and noticed that it was not very cloudy, and I know that this style should be cloudy. First things first it tastes fine so this is just me being a perfectionist and trying to get all aspects of this beer right. I fermented at between 66 and 68...

Update I lengthened the lines and used 1/4 in lines this seemed to help a lot I am now pouring great beer thanks all for the help.

I was testing at room temp, as my temp controller was delivered yet, however I just got it and am bringing it down to serving temp I also found that I was drawing a lot of sediment from the bottom an I think this May be a determining factor, I racked twice and ran it through a filter bag so it...

I am kegging my first batch and I have excessive foam I am using 5/16 line for my out I forced carbonated at 21 psi at room temp for 24 hrs however I did shake it around moving it around. Did doing this over carbonate it or are my lines too big? I tried a 3/16 line and got no flow at 10 psi...