I brewed a hefeweizen and attempted to turn it around in two weeks for Homebrew Alley 6 judging. The Weihenstephan Weizen strain (Wyeast 3068) is by far the most popular German wheat strain for weizens, but I used the highly flocculent Wyeast 3333 in order to turn it around quickly and because I liked the flavor it gave to a weizenbock I brewed a while ago. I know that weizens are best consumed fresh, but a week before the entry deadline the beer was a little too yeasty and I didn’t think it would fade in time for my liking so I added gelatin and cold crashed near 32F for a week while it carbed. What I didn’t expect was for the beer to clear completely. I knew it was flocculent but I assumed even if the yeast cleared, there would still be the protein haze from the high amount of wheat in the grist. This beer was as clear if not clearer than my filtered kolsch by the time it was judged. The cleared beer had plenty of flavor though, even without the telltale cloudy yeast-in-glass flavor you expect. Banana and clove are prominent in the nose which then follows to the taste. There is a distinct buttery mouthfeel that’s full on the palate with what was described as “piña colada” with fresh coconut. Nice and crisp and with a head that lingers until you finish the glass. This beer is fine as hefeweizens go, and it was a big hit to AEB, but I think next time I brew this I’ll finally give the 3068 a go.