kegging a wit

[gratefuldisc]

New to kegging, one of my frequent brews is a standard extract belgian wit using wyeast 3944. Up until now I have always bottled but I am in the process of building a kegerator and I am kegging my batches in anticipation.

My problem is when I bottle my wit 3 times now the bottles are perfectly carbed and crystal clear after just 3 days. This has not really been a problem because I just swirl up the sediment before pouring. But, if I keg all that good sediment will just come out the first pint I pull right? The LHBS guy tells me you cant really keg a wit? what are my options? I can't be the first one to want to keg a wit?

 

[hoppymonkey]

I haven't had a problem. I have a hefe on tap now and it looks and tastes like should. I do drink my hefes pretty young tho.

 

[bmckee56]

Belgian Wit is a staple beer in my home (mostly for SWMBO) and I only see clear beer when it has been kegged more than 1 1/2 months. If you are seeing clear beer sooner, you should check your grain bill, maybe you need to up the wheat malt % or you could simply shake up the keg periodically to get everything back into suspension.

Salute!

 

[gratefuldisc]

if it has to do with the grain bill, maybe it has something to do with the extract I was using. I have since gone AG but planned on continuing with the extract wit as I really liked the recipe I was using. Maybe I will try it AG and see if I have the same issue...