I received a bottle of Bell's Oberon today and I want to culture the yeast from it in order to brew a couple of batches. I read the BYO article and the concept seems clear enough, but most of the discussions culture from Belgian beers or something like Rogue ones that use Pacman yeast. Is it any different with a wheat beer like Oberon? Do I need to chill it thoroughly to make sure as much yeast settles as possible? The article says to pour off beer leaving just the small layer of sediment behind, but it seems like with wheat beers you'd want to leave more beer behind (like 1/4 bottle or something). Can anyone share tips on this?