BeerBorg

Without doing more math and research then I feel like at my current caffeinated level, I can't say for sure, but the limeade might push the acidity of the wort a bit lower then the yeast are totally happy at, which might make it take longer to ferment out too. So patience could be rewarded.

That's great advice that I think I would be wise to heed.

Thanks.

This got kegged today at 1.012. The beer is perfectly cloudy for the style and smells like a wonderful hef. It will be interesting to see:
1) How much this clears in the keg, if at all. I hope it doesn't and that the wheat keeps it hazy
2) If the lime shows through after it's carbed up. I didn't detect any in the aroma or sample I took


It's been fermenting for 3 weeks, so it's straight into the kegerator and it will get gas tomorrow. T-minus two weeks (or slightly less) until sampling time!

Nice, I hope your wife likes it as much as you do.
And clear beer isn't so great as long as the cloudiness doesn't affect taste.