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: MediumOptimum
Fermentation Temperature: 65-69°FDoes not ferment well less than 62°F,
unless during active fermentation.Alcohol Tolerance: Medium
MiniFerment data:What is
MiniFerment? White Labs yeast strains were tested using the same wort in its
proprietary MiniFerment process. The process simulates large-scale
This first table (below) involves fermentation
temperature at 68°
This second table (below) involves
fermentation temperature at 55°
F and 68°
FAttenuation: 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
White Labs Provided Reviews:
WLP029 vs. WLP036By: Schuyler
CampbellDate: July 11, 2011Beers
Brewed: Düsseldorf Altbier Comments: 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
" .... the beer clarified quickly'"By:
BrightSpotBrewingDate: June 17,
2011Beers Brewed: Northern German Alt, Brown Ale
Comments: 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
" .... one other requirement is 'no
diacetyl'"By: Ken Date: April
10, 2011Beers Brewed: Pale
AleComments: 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.
"WLP029 or WLP036?"By: RCA
Date: March 7, 2011Beers Brewed:
AltComments: 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).
"It's very clean"By: Jason Lewis
Date: July 6, 2010Beers Brewed:
Kolsch; Lemon Weiss Comments: 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
" ... massive hop aroma ... "By:
j_snookDate: May 19, 2010Beers
Brewed: American IPAComments: 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.
" ... will be adding this to my
arsenal"By: traneheadDate: March 30,
2010Beers Brewed: KölschComments: 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!!!
"This produces a very nice Kolsch"By:
d_hDate: July 24, 2009Beers
Brewed: Kolsch Comments: 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.
"Resulting beer was very clear"By:
j_snookDate: April 29, 2009Beers
Brewed: Kolsch Comments: Brewed a triple-decoction Kolsch and got
attenuation at 84% (70% RDF). Went from 1.050 OG to 1.008 FG after sitting on
yeast for 16 days. Resulting beer was very clear. Flavor profile incredibly
clean and spot on for a Kolsch. This strain would be great for California Common
or mock-lager type brews, or any ale where you want to accentuate the malt and
keep yeast-derived aromas to a minimum.
"The Mock Bock was great ... "By:
Robert Russell Date: March 17, 2008Beers Brewed:
"Bock" - Koelsh - BlondComments: This was the first liquid yeast I
have used and I am quite impressed. The first brew was a Shiner Bock Clone and
our local shop owner suggested WLP029 because I don't have Lagering
capabilities. The Mock Bock was great, it had been brewed for the March club
meeting but did not make it that long. The second brew was placed directly on
the trub of the first and it produced a great koelsh which I am still enjoying.
I saved the yeast for three weeks (!) and used it for a Blond Ale which is very
smooth and slightly sweet. I am sold on White Labs Yeast!
"It made the best dark beers I have made ...
"By: dave d Date: January 21, 2008Beers
Brewed: German darkComments: I made three batches at once with
one test tube. I boiled 8 oz of powdered malt and yeast starter in 2 liters of
water to make a starter solution. In three days it was ready. It did smell of
sulphur during the process, but it went away. I brewed up 3 batches: a starbucks
expresso oatmeal chocolate stout, a chocolate grain dark ale, and a dark German
ale. I used the yeast in all three batches (16 gallons total) at once. One batch
was ready to be bottled after a week, the other two were slower and they took
two weeks. The final product turned out as smooth, aromatic German type dark
beers. It made the best dark beers I have made yet and definitely had a distinct
"Great yeast"By: Mike Conner
Date: September 12, 2007Beers Brewed:
KolschComments: Great yeast. Got 73% real attenuation with a starter
fermenting at 65-66F and then rising to 72F for a few days at the end to
completely ferment out (after day 10 or so). If you lager near freezing a few
weeks on the yeast in secondary - trust me you don't have to primary ferment
lower than 65F to get a real clean, dry, subtle beer with almost white wine like
hints of flavor. Good flocculence to produce a very clear beer. Classic.
"GREAT Kolsch yeast"By: Matt
Date: September 11, 2007Beers Brewed:
KolschComments: A GREAT Kolsch yeast. Always produces a clean, crisp
Kolsch for me 3 weeks after brewing. Warning: for the first few days of
fermentation, it stinks like hard boiled eggs/farts/sulfur.
"Anybody try this?"By: JCDate:
April 27, 2007Beers Brewed: IPA?Comments: I was thinking
about doing an IPA with the WLP029 strain just as an experiment. Any of you ever
try that? How would you expect it to turn out?
" ... ended up with a classic tasting
Kolsch"By: JCCDate: April 25, 2007Beers
Brewed: KolschComments: This yeast to me tastes like the perfect
midpoint between lager and ale yeast. It's a very clean tasting yeast, and like
all White Labs yeast fermented well for me. I used Hallertau for bittering and
flavor, followed a pretty stock recipe, and ended up with a classic tasting
FAQ for this yeastI 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.
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