I asked because I think some of the good bready flavors in American Wheat come from the yeast being in suspension.
Yes, but I have a sickness like restless leg syndrome or angry bowel syndrome. It's "clear beer" syndrome. Not sure if I was born with it but it escalated when I started brewing for sure. ![Tongue :P](http://www.homebrewersassociation.org/forum/Smileys/default/tongue.gif)
Well, Ken, I'm finally brewing my American Wheat today and it will stay cloudy :p
I'm hopping mine with around 20IBU of Mt. Hood at FWH, 30 minute boil (to help keep it hazy), that and wy1007 should do the trick.
This sounds very nice to me. Please post back once you've tried it. I will try to get a picture of mine once it's on tap here.
Will do. I decided to go with 60 minute boil. Did low o2 brewing, was kinda worried about DMS, so decided, why not, I'll do a full 60. Plus, if it drops bright, I don't care that much.
@nateo - I agree, it's a really nice hop. It's my go-to for anything German. I know, the purists are going mad right now
![Tongue :P](http://www.homebrewersassociation.org/forum/Smileys/default/tongue.gif)