would you let the wort drop to 1010 or under then keg it
My first batch dropped from 1042 to 1014 after 5 days. I needed the fermentors so it got racked to corny at this point.
My second batch dropped from 1050 to 1010 in 4 days
I think the above examples show nicely, the difference between under and over pitching, the second batch having the entire yeast cake from the first
then keg it leaving for a couple of weeks
If you can yes. I drank some of the first batch from fermentor and when it got into the corny it went straight on tap. I think the amount of yeast in suspension was just right for my tastes.
The second batch also went on tap virtually straight away but this had far more yeast and pushed me to the limits...but I struggled on
I still have a corny of the second Hefe, the other corny from this batch is still on tap
whats the best way to keep the yeast cake until i need it for the next batch which i will brew next week?
I used a funnel and put the entire cake into a sanitised vinegar bottle. It's sitting in the fridge for a third use
Having described on an earlier post the atomic reaction when i added my 2litre starter [WLP 380]to the german hefe i made the mistake of reading wheelers home brewing book in which he describes Racing fermentation.He states the usual cause is too high fermentation temp although he says dark beers can induce RF at normal temps i am certain i fermented at normal temp[as i always use heat pad] but he states off flavours are bound to result from RF.The fermentation has slowed right down to normal levels after reaching 1020 from o.g.of 1044 so have i had a racing fermentation and is my hefe destined to be s**t 
or am i paranoid 
and i have only witnessed an excellent starter at work and the beer will be heavenly?
Cheers i am reassured,would you let the wort drop to 1010 or under then keg it leaving for a couple of weeks and whats the best way to keep the yeast cake until i need it for the next batch which i will brew next week?