WLP029 German Ale/ Kölsch Yeast

This yeast is a favorite of mine. Not only does it make a very delicate Kolsch with accentuated hop bitterness. It really shines and makes great American Pales and IPAs, too. One of my favorite things is the yeast flocculates very well when the beer has fully attenuated so it's easy to make a beer of great clarity if you don't have a lot of dry hops in the fermenation vessel. These yeastie boys also get moving quickly. I've never had a lag greater than 4 hours with a fresh starter.

Fermented an all Pilsner malt koelsh with this yeast. The result was a fascinating flavor. It really does taste like a hybrid between a lager and an ale. You get fruity undertones, reminiscent of apple and white grape, but finishes with that clean lager character with no phenolic or fussel bite. I am very intrigued, and will use again. Highly recommended for a a low IBU, low gravity, light color beer that my wife certainly appreciates.

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 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.

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.

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).

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 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.

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!!!