Kegging a Hefeweizen/Dunkelweizen?

[danb35]

My first batch of homebrew (morebeer.com Dunkelweizen extract kit/Wyeast 3068) is fermenting merrily away in its carboy, and I'm planning on kegging it. I'm wondering, though, about some of the specifics:

1. I've heard suggestions of cutting the dip tube a little shorter to avoid picking up excessive yeast. Is this necessary/recommended? If so, do I need to do anything to treat the cut end?

2. How long should I give the beer to ferment before racking to the keg? Should I just wait for a stable SG on 2-3 consecutive days, or give it more time in the carboy after that point?

3. Any other suggestions for a newbie kegging his first batch?

 

[Hammy71]

I've never seen the point of cutting dip tubes. Just waste the first pint and your fine. Besides, with a wheat beer like a Hefe or Dunkel, you want a cloudy beer. I usually leave my beers in the primary fermenter for at least 3 weeks then keg. Depending on the type of brew determines how long I leave it condition at room temperature before I place it in the keggerator. Wheats, as a general rule can go right in with no conditioning time, but most beers will benefit from another 3 weeks at least.

 

[danb35]

I want a cloudy beer, but not a glass full of yeast slurry (or at least, not every glass--the first is OK). But if the first glass or so would take care of any excess, that isn't a problem.

Thanks for the input!

 

[jaytizzle]

Fully agree with Hammy there. No need to cut the dip tube unless it's a spare keg that you only intend to use with hefes, otherwise you're leaving behind a few pints of perfectly good beer!