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Most of the questions have been answered by chthon already, but some additional notes: Hefe is a fast style, the usual hefe yeast is a very fast fermenter and there is no need for a secondary or cold crashing. Cloudy/yeasty beer is part of the style. Make sure it is done fermenting, then start drinking asap! On question 3 and the new question 1: Yes you ...


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A weizenbeer can be bottled/kegged after a week and conditioned for two weeks, or bottled/kegged after two weeks and conditioned for a week. Do not cold crash a weizen. Presence of yeast is part of the style. (Note: that might be a weak point of kegging w.r.t. weizenbeer, in that yeast is probably not tapped after it drops out). You could indeed use ...


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