quick clearing of a wheat beer

[wwyw]

Hey all, my french saison with 30% wheat just finished fermenting and I need to be pouring it for nchf in 1.5 weeks. Normally I'd let it sit for a few weeks but I don't think that won't be enough time. I'm also worried if I gelatin/filter to remove excess yeast I will end up with a clear beer, What are good ways to 'clarify' without producing a crystal clear beer? Would using gelatin without cold crashing be a solution? Thanks all

[Brandon]

What's wrong with a clear Saison?

[edisonst]

Filter with a medium filter. That way you leave the wheat haze intact and just take out excess particles. Most german hef producers filter out the yeast after fermentation and their beers are cloudly(even without the bottle yeast). I think the wyeast french saison strain tastes great when its still in suspension, for me its one of the few that I like to have a little hanging around. I just made a french saison earlier this year with 30% wheat and it never lost its haze.

[brewinhard]

Are you looking to pour a clear saison? If so, gelatin and cold temps will help.

If you are looking for some haze in the beer, then just cold temps for a minimum time (1.5 wks is perfect).