Why is my hefeweizen this color? (Pic)

[Boleslaus]

So here it is after a few more days. I guess it is mostly yeast. That layer on the bottom is still so loose that just picking it up swirls it around. I guess the Weihenstephan yeast just has super low flocculation. I know that weizen yeasts are like that since you want some yeast in the finished beer, but this is ridiculous. It was in primary for 3.5 weeks and it still looked like that. Hopefully in another week it'll have compacted a bit more, then I can just dump the first 2-3 glasses from the keg and have it be better.

 

[kcross13]

How is it looking now? I have one five days into bottles. Had a tester last night and it was that color. THree weeks primary, and then three days secondary for some dry hopping. Color when bottle pale straw, now it is rain soaked sun bleached straw. Hoping a few more weeks in bottle will help.

Tastes fine, not even that yeasty. Very sweet though.

 

[kcross13]

Two days in the fridge and clearing up

 

[badhabit]

I would be willing to bet that it is starch. I get the same thing when I brew a Rogen using 70% Rye Malt. To correct I leave in primary 2 weeks and then in a secondary another 2 weeks. After conditioning 3 more weeks it is pretty well clear. After 6 weeks in the bottle it is crystal.

 

[Boleslaus]

The keg kicked last week, but it got better. There wasn't any yeast left in it (I decided not to worry about keeping it in suspension since I wanted to see what color it really was). It turned a more appealing golden color but was still rather pale (or bleached like someone said). I do agree with most people that it was starch that affected the color.

 

[Jtasher]

I'd still blame it on yeast. Post a bit more about the recipe, your process, and the timeline.

It is the yeast, I had the same problem. Yeast is still in suspension, try hitting it with gelatin, cold crashing and using a floating dip tube, they solved the problem for me.