Hello , Im new at the forum, This will be my first participation here. Im from Argentina so sorry about my bad english: I had been searching several web sites and didn't found any answer to my concern. I like the cloudy appearance that has hefeweizen but when I brew my beer the yeast slowly decant on the bottom . I would like to have more stability in my beer. Like if you see a Paulaner or a Franziskaner, you always will see them cloudy , shake them or not. I was thinking on add some grains at the end of the mashing to generate starch haze, but from I read this may be risky because of the potential microorganisms that feeds from the starch. Someone have an idea? how does the big breweries to achieve the stable haze?