Help regarding flocculation!

[smilingbender]

So I made a Bavarian Wheat using Wyeast Bavarian Wheat 3638. It's a low flocculating yeast. It's been in the primary for 10 days and the activity has stopped, plus the FG is stable now (I did the 3 day consecutive gravity check). I was planning to bottle it in a day or two. Since I'm making a wheat beer, should I wait for the yeast to flocculate out or get on with my bottling? I can't cold crash it because my setup doesn't let me go below 60 F (17 C).

 

[BaylessBrewer]

If Gravity is stable and close to what you were shooting for then I would bottle it.
Wheat beers are supposed to be cloudy and yeasty. Part of the low flocculating yeast.
I'm not a scientist or a professional brewer but that's my 2cents

 

[Talgrath]

That's probably not just the yeast, that's probably the wheat protein. Wheat beers are supposed to be cloudy, that's part of the style.

 

[BigRedBrewer]

Bottle that bad boy!