Your choice. IMO, it's just a waste of Whirlfloc, but won't do any harm.

 

I wouldn't. Hefe and Witbier are the quintessential cloudy styles that want to hold yeast in suspension for added flavor. It'll flock by itself with time but no need to hurry it.

 

Ah, but the Whirlfloc won't carry through to fermentation, so has little or no effect on the yeast staying in suspension. The yeast will drop out either way. Hefes and Wits should be bottled so the yeast is available to swirl back into suspension when serving.

 

Contrary to popular homebrew dogma, yeast in suspension and trub in suspension are 2 different things.
Yeast in solution = appropriate for Hefe Weissbier
Trub = no, not for any beer

I was asked to write up a Hefe process on Beer advocate. Thats here:

https://www.beeradvocate.com/community/threads/hefe-weissbier-bavarian-style.561388

 

I wouldn't.

 

I'm not sure I agree completely, but I suppose it depends very much whether one holds back the coagulated protein/whirlfoc trub in the kettle or allows it into the fermenter.

 

Or PH correction interesting article indeed.