A more proper pour would be to pour 2/3 to 3/4 then swirl the remaining beer to rouse the sediment to pour in. I think it would be less noticeable on the head and distribute the yeast for a nice haze.I ask because people who pour a hefeweizen usually pour the sediments into the glass, on the head of the beer
Agreed! But if that seems like too much work, there’s a machine to do the labor:A more proper pour would be to pour 2/3 to 3/4 then swirl the remaining beer to rouse the sediment to pour in. I think it would be less noticeable on the head and distribute the yeast for a nice haze.
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