Kegging a wheat beer. Yeast!

[BroomVikin]

I've made several wheat beers but my current one is the first one that I've kegged. It's been in the keg at serving temps for roughly 2 weeks now. Prior to kegging it I cold crashed it for 3 days and tried to be as careful as possible not to transfer any of the yeast cake. I know that yeasts for wheat beers are very low flocculating but I'm now 8-10 pints in and I still have to dump 4-6oz of pretty thick white yeastish liquid prior to every pint I pull. Please tell me this won't last for the entire 5 gallons.

 

[IslandLizard]

It will get clearer with time, of course

There may be a point where you actually want to rouse the keg to keep your wheat beer cloudy, but don't do that, you'll get more than you'd want. Reason is, there's a little divot in the settled yeast cake around the dip tube. That's what's clearing each time, there's a lot more on the bottom.

When it starts to give you clearer pulls than you want, transfer to another keg, push liquid to liquid with a piece of jumper tubing to a 100% liquid pre-purged keg, to prevent oxidation, and bring a little of the yeast along with it.

 

[cosminman]

I keg all my wheats. At first you get a german-like Hefe, but towards the end as it clears up and you get out much if the yeast you get a more American Wheat (clearer beer). So you have actually 2 in 1, which is cool. I used to bottle at first, in order to keep the yeast in the beer but since I started kegging I only bottle Belgian beers.