Beer Forum

Hi,
I brewed a wheat beer using WLP029 Kolsch yeast and I am hoping it will be drinkable in 14 days. It's fermenting at 68 degrees. Now I'm reading it is a sulfury smelling and tasting yeast that my require more time and I'm seconding guessing that yeast for my time frame. Anyone had experience with this yeast after 14 days?

I have always cold conditioned with this yeast for at least 3-4 wks for it to be clear and cleaned up. Taste it when you package it and see what you think. If it tastes good, serve it up!

The sulfur for 029 has been clearing either during fermentation or immediately after at home. At work, it takes a bit longer, up to 3 weeks.

My last 2 kolsch have been drinkable and readably clear at 7 days, but I have been waiting until day 14 or so to start drinking. By day 21 or so it is clear, and by day 28 or so after pulling off a few pints, it is crystal.

Pitch lots of yeast, ferment cool (58) and ramp up a degree a day as fermentation progresses up to about 64 or so and you should not need anything to clean up except the sulfur, and that should be quick.