Hefeweizen not cloudy

[acmx16]

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 however it did get down to 62 to 63 in my house. I used white labs hefeweizen ale yeast with a starter. Any info would be great

 

[Beernik]

Your yeast has settled out. Flip your keg upside down and then back right side up.

 

[pjj2ba]

Next time you can add a little crushed wheat, or even simply flour to the boil. This will give you a starch haze that is pretty hard to get rid off and resists settling out.

 

[fearwig]

Not all commercial hefes are cloudy. I had a sixer of Weihenstephaner the other week that was lager-clear until I poured the dregs. The cloudiness is supposed to be yeast in suspension, not starch or polyphenols, though people don't go through pains to make their hefes clear since it will be masked by the yeast anyway.

I agree with the above, agitate the keg before serving. The yeast contribute flavor, too. It's weird, even hefes bottled with lager strains (like weihenstephaner) taste and especially smell better with the dregs in suspension.