Agnebrew wrote:ChrisKennedy wrote:I love love love WLP029. I have only ever used it for kolsch, but i think the character it gives is amazing.
does it act more like an ale yeast or a lager?
i'm looking forward to using it. I'm making my first kolsch which should rock.
How do you mean? I guess it acts like a lager, but I treat most of my ales the same way I treat my kolsch, pitch either cold or right at ferm temps, and ramp up slowly as fermentation progresses.
I think pitching cold, say around 58F, letting it rise to 61F for the first 2 days of fermentation, and then raising it a degree a day after that is ideal for a kolsch, until complete attenuation is reached or 65F is reached, whichever comes first. This is not a diacetyl rest, as you will not be producing diacetyl if you treat the yeast right. The raise in temperature is to ensure the yeast keep working until their job is done. If the yeast experience a drop in temperature (even if it is small) they can drop out early and not start back up.
I believe I usually have a crystal clear kolsch after about 3 weeks of lagering.
