German/Kolsch Ale WLP029

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.

Attenuation: 72-78%
Flocculation: Medium
Optimum Fermentation Temperature: 65-69°F
Does not ferment well less than 62°F, unless during active fermentation.
Alcohol Tolerance: Medium

MiniFerment

This first table (below) involves fermentation temperature at 68° F.

As-is Diacetyl	Total Diacetyl	As-is 2,3-Pentanedione	Total 2,3-Pentanedione	Ethanol	Acetaldehyde	Ethyl Acetate	Isoamyl Acetate	1-Propanol	Isoamyl Alcohol
36.73ppb	52.52ppb	20.34ppb	31.53ppb	4.96%ABV	21.37ppm	25.11ppm	NA	23.98ppm	124.27ppm

This second table (below)  involves fermentation temperature at 55° F.

As-is Diacetyl	Total Diacetyl	As-is 2,3-Pentanedione	Total 2,3-Pentanedione	Ethanol	Acetaldehyde	Ethyl Acetate	Isoamyl Acetate	1-Propanol	Isoamyl Alcohol
63.02ppb	142.96ppb	72.68ppb	85.45ppb	4.74%ABV	20.38ppm	22.86ppm	NA	19.41ppm	96.13ppm

Fermentation temperature: 55° F and 68° F
Attenuation: At 55° F, 79%; at 68° F, 78%
Hours to get to 50 percent attenuation: At 55° F, 48 hours; at 68° F, 30 hours