From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale.
A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.
|American Style Cream Ale||4||American Style Wheat Ale||2|
|Fruit Beer||3||Herbs & Spice Beer||2|
|Specialty Beers||2||Specialty Honey Ales||4|
|Smoke Flavored Beer||2||Golden Ale Canadian Style Ale||2|
|German Style Kolsch||4||Classic English Style Pale Ale||2|
|English Style India Pale Ale||2||American Style Pale Ale||4|
|American Style India Pale Ale||4||American Style Amber||2|
|English Style Bitter||2||English Style ESB||2|
|Scottish Style Ale||2||Irish Style Red Ale||2|
|English Style Brown Ale||2||American Style Brown Ale||4|
|German Style Brown and Dusseldorf Altbier||4||Robust Porter||2|
|Brown Porter||2||Classic Irish Style Dry Stout||2|
|Foreign Style Stout||2||Sweet Stout||2|
|English Old Ale English & American Strong Ale||2||Barley Wine Strong Ale||2|
|Imperial Stout||2||Imperial IPA||2|
Feedback and experiences from previous customers. Want to leave a review of your own?
This is my first Kolsch beer and I've seen many people recommending that a couple of weeks of lagering would improve the beer. White Labs says that the WLP029 yeast does not ferment under 17C so my question is: if I bottle it and transfer to a fridge straight away, will it get any carbonation? How can the corn sugar added ferment inside the bottle if the temperature is well below 17C in the fridge?
This was our second batch of "Straw Dog Kolsch", as we call it (http://howbrewbeer.com/brewbeer-strawdogkolsch.htm At day 2 of fermentation, we noticed the sulfur/rotten egg smell coming from the carboy air-lock. we also noticed the slight darkening coloration of the foam head (almost like merangue being browned on a pie in the oven). After some research, we have determined that this is normal for this type of yeast. Oddly, we didn't observe this with our initial batch several months ago. As we always smell the escaping gas, we knew immediately something was up with this batch. That's what sent us searching for answers. Everything was meticuously sanitized, so we know there isn't bacteria infecting the brew.
I pitche the vile into 5 gallons of 1.042 California Common wort and after 5 weeks in primary and 1 week in the bottle it was perfect. Very clean and great malt/hop profile. I pitched the subsiquent cake into a maple brown strong ale at 1.090 o.g. wort and it took it down to 1.018(80%aa). Both beers were very clean. I will definatly use this yeast for any suedo lager needs in the future.
I used this yeast in August. 2012 to brew a traditional pale ale. The yeast was very well behaved, the fermentation was aggressive and I can already tell that the beer will be excellent. Average temperatures for my fermentation were around 68 degrees but with significant temperature fluctuations that didn't bother the yeast at all. The beer is now in secondary but is almost completely fermented. An excellent yeast to try with any ale,! highly recommended. Imparts a balanced, clean flavor.
This has become my favorite yeast. It is perfect for a number of styles with a delicate fermentation profile. I started with a Kolsch an expanded to a number of differnt styles and experimental brews. If I could only have one yeast, I would go with this.
I pitched one vial into a 1.042 O.G. California common with excellent results. After four weeks in the primary and one in the bottle it was delightful. Full and malty with a great dry bitter finish from the Northern Brewer hops. Very clean and lager like, albeit with some nice apricot esters. Even though it finished a little high (1.012) the beer is still nice and dry. I wanted to see what this y! east was capable of so I brewed a 1.090 O.G. maple brown with 10# of LME, .5# of chocolate malt, and a quart of maple syrup. I dumped it on the yeast cake and in 5 weeks it's down to 1.018. The finishing hops in both beers are coming through nicely.
I LOVE THIS YEAST! Best beer ever! I'm new to home brewing and was very nervous when I first used this yeast. I fermented like crazy and didn't smell great. In fact, I nicknamed it "arse yeast" and that's what my home brew shop now calls it. BUT after fermentation was done, the beer was incredible! It tasted great right off the yeast cake and even better once carbed in chilled. I'm brewing another batch now. I did a starter with this one and it actually smells good fermenting.....bread like... Dave
WLP029 flocs out somewhat more easily than WLP036 and ferments better a bit warmer. Where I like WLP036 fermenting around 52F, WLP029 has given me great results at 57F. WLP029 will make a great Altbier and is the preferred yeast for Kölsch. WLP036 is excellent for Altbier, but lacking the character WLP029 provides to the more delicate Kölsch style. As always, with a cooler fermentation, you need to pitch much more yeast, so I always make a big starter when brewing up a German-style ale. WLP029 and WLP036 are excellent yeast choices for cold-fermented ales, but I would not use either German ale yeast if you do not have adequate fermentation temperature control, as they are known to be a lot more testy than the very-similar WLP001. If you want to brew a Kölsch or Alt and you are fermenting at or around room temperature, do yourself a favor and use WLP001 instead. (Note: this review also appears on the WLP036 page).
This might end up being a go to for us. Great malt profile, hops are certainly accentuated but not too much, and the beer clarified quickly. Used a 1.5L starter for 5.5 gal batch, which worked great! I highly recommend this yeast.
I am entering this beer in the Olde Mecklenburg Brewery's Rein Stein Pale Ale competition. This is all grain with an OG of 1.056. The competition requires this yeast and one other requirement is "no diacetyl". I brewed yesterday, pitched two vials (no starter) and it is now fermenting at 64 degrees. How long do you recommend keeping it in the primary? Do you recommend a lagering period and if so at what temperature? Thanks. Looking forward to the end product regardless of competition results.
I brewed a traditional Dusseldorf Alt a few months ago with the WLP036 and it turned out fantastic. However, I'm thinking of doing another Alt with a N. American spin (mix of Noble and higher alpha-acid American hops) to try and produce something like Ninkasi's Sleigh'r. Not sure if I want to use the WLP036 again or give the WLP029 a try. What differences can I expect if I were to use the WLP029? (Note: this review also appears on the WLP036 page).
I brewed a Kolsch with this yeast and my friend brewed a lemon weiss. We fermented at around 62 degrees. We then lagered at around 48-50 degrees for 3 weeks. The kolsch is outstanding. It's very clean. There are a little bit of fruity undertones, sort of like a white wine with a tiny bit of apple. It's very minimal though and just adds a complexity to the beer. Overall, the yeast is cleaner than some commercial Kolschs that I've drank. This yeast does not finish as dry as some other commercial kolschs that I've had either. I like that it's so light and has some residual sweetness. I could see using this beer in a cream ale for superb results.
Already reviewed this strain for Kölsch. Used it recently in an IPA and it was fantastic. Made an American IPA on a grist of 2-row, crystal and Munich malts and lots of high-alpha American hops. The resulting beer has massive hop aroma from the late additions, as well as pronounced bitterness. Finish is crisp. Attenuation was excellent as always with this strain. Someone asked below in a review how this would work for IPA which gave me the idea to try this, and I would say this strain is just as good a choice as 001 when you want a clean flavor profile and to highlight hops. Very versatile strain since you can also use it to focus on the malts in styles like Kolsch. Very little yeast-derived flavor in the IPA fermented at 67dF.
I made an American Wheat beer as a starter for this yeast. I wanted a big yeast cake to pitch onto for my Kölsch. The wheat beer came out great, especially given it was all extract. The Kölsch finished fairly quickly (5-7 days) with the big yeast cake to pitch onto. I GOT 81% Attenuation. crazy yeast. 1.054, a little big for Kölsch, yes, but it was more efficient than expected. Making braggot with leftovers. This is a GREAT yeast and very forgiving temp wise. Collected slurry and will be adding this to my arsenal!!!
Making a nice, big starter I have had very good luck pitching and fermenting around 60F. This produces a very nice Kolsch. Very lager like in the fermentation profile.
I wonder if you could help me with my Kolsch. I'm looking to brew this as my next batch (40L). I notice from your information about WLP029 that it shouldn't be fermented at any less than 62F, which according to my calculations is 16.7C. What is your advice here?
For WLP029, people can experience problems under 16C, so we recommend that temperature, but many do ferment cooler. You just have to be more careful and keep an eye on the fermentation. With 029, you don’t need to ferment that cool anyway to get the clean flavors, you can cool it during fermentation if you like, but I wouldn’t the first time and see what you think.
Optimum Ferment Temp.65-69°F (Does not ferment well less than 62°F, unless during active fermentation.)