Wheat beer yeast

Got a question that hopefully someone can help us with.

I brew wheat beers fairly regularly and have noticed that the yeast behave fairly differently in the bottle to any of the others that i regularly use. With the standard ale yeast i use, once I bottle i leave for the usual 2-4 weeks and the beer is nicely carbonated and there is a good strong head, gets a bit better with time but not much.

With my wheat beers after the 2-4 weeks they are all right but the normal tight white head that you expect to see with a wheat beer just isn't there. It is only after about 3 months or longer in the bottle that this develops.

Is this a standard thing with yeasts used for wheat beers?

If it is not a yeast thing my only other thought is that it is due to the size of the CO2 bubbles, as i have read that these will get smaller as the beer ages.

Any thought would be greatly appreciated

 Cheers

 Rob

My experience has been the same - wheat beers seem to need more time in bottle.

Just guessing, but smaller bubbles have a larger surface area, and would require less surface tension to hold their shape. So if the bubbles are getting smaller, they are less likely to burst.