To Chill or not to Chill DunkelWeizen

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The Gas Man

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First batch of Dunkelweizen is almost finished fermenting.

Normally I wiould now crash chill all my beers before kegging to get them to filter.

Should I do the same thing with a Dunkelweizen, considering the yeast is what gives it the weizen taste?
 
I don't filter my Weizens.....

It will strip some of the flavour and aroma out of the style IMHO.

Cheers
 
Agreed, no irish moss, gelatin or cold crashing for my weizens either.
 
I'm not an expert but I'm pretty sure the entire point of those styles of beers is to basically be as cloudy as possible.
 
Except a kristallweizen of course. All (ok maybe not all) of the flavour with none of the cloud. From that article it sounds like Germany's version of Corona....
 
Isn't it effectively going to be crash chilled in the keg though? Granted not quite as cold, but the yeast will drop out never the less.
 

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