kegging a Hefe

[polski]

I'll be kegging a Hefe this weekend and I have a carbonation question. This is the fourth beer i've kegged and so far i've tried both the corn sugar + C02 and straight C02 methods. Both seemed to work just fine.

So here's the rub, i know that different styles have different characteristics that are accentuated at the carbonation phase. The Hefe recipe i'm working from suggests using wheat DME to prime. Does this add any delicious Hefe characteristic, accentuate the yeast, re-energize those little yeasties? Or should i say screw it and pump the pressure to 30 psi and be drinking it in two days?

Suggestions/Experience welcome.

[DannyW]

I prefer to put it in the fridge at 20psi for a week, then start drinking. I leave it at 20psi for serving and put a 12' hose on it.

You might want to invert or otherwise agitate the keg once in a while to keep the yeast in suspension.

[Pseudolus]

CO2 is CO2. Bubbles are bubbles. Unless you just don't have room in your fridge, I don't see any advantage to yeast carbonating vs. forced.

[polski]

Well i'm going to be doing this today and i guess i'm leaning towards the forced carbonating.