So as the title suggests Im looking to see what the consensus is on secondary fermentation for a wheat beer. I see online a lot say that once wheat beer is done fermenting get it ready for drinking as wheat beers are bet when young. I ask because I racked my first all grain into the secondary the other day and as usual I knocked back the brew in the thief after checking the gravity, to get an idea of how its tasting. And Holy cow it was good. My first All Grain and I reckon its the best I've ever done, following some advice on here I went exclusively with Citra hops and they seem to have worked great, lovely fruity notes exactly what I wanted. So Im pretty eager to get it kegged up and start drinking it asap. As usual any words of wisdom will be appreciated.