WLP 029 at Lower (Than Recommended) Temps

I know White Labs says that 029 Koelsch yeast "...does not ferment well less than 62°F, or 16°C, unless during active fermentation." Well, I just finished primary for a batch of Kellerbier using 029 that I held at a steady 60°F, and it turned out good. Harvested and repitched the yeast (which looked healthy) into a batch of Bamberg-style Rauchbier that started up within 12 hours and is now bubbling away steadily at 56°F. Again, things seem to be going just fine at these temps. Any idea why White Labs would indicate that it "does not ferment well" (whatever that means) at these lower temps?

 

Kellerbier is 3 weeks in (2 weeks of activity in primary and a week at lagering temps), and has a pretty darn clean yeast profile. Very few (if any) detectable esters and no off flavors. Only thing that kinda struck me as odd is that the yeast hasn't flocculated out, even at those low temps. I'm actually pleased that it hasn't, as Kellerbier is supposed to be cloudy, just surprised.

 

Thanks. What temp did you ferment your Rauchbier at?

 

Yea, it was pretty much exactly what I calculated going in. I'm confident that our process is sound (done a ton of process work over the last few years to ensure as much); at this point we're just trying to figure out how 029 might work on a number of different levels -- and with a number of different beer styles. In other words, looking to see if it might work as a true "house yeast strain."

 

Just reporting back to say we kegged the Rauchbier we brewed with WLP029 today. It turned out excellent; couldn't be happier. Yeast seemed to do very well in the mid to high 50s. Planning on using 029 for this beer from now on. Cheers!

 

That and the fact that we use 029 for a couple of other beers. Would be cool to have one "house yeast" for the limited number of styles we brew. Don't think it's ultimately going to be doable, but it is interesting and fun to try.

 

Internet rumors seem to think that 029 is from Frueh and 2565 is from Paeffgen. Former is famous for kicking out a more distinct white wine-type flavor; but I have heard latter contributes that type of profile, too (though I don't pick it up as much when drinking the Paeffgen at the source, whereas Frueh at the source is noticeably winey). Our fermentation at 56F was slow and very, very steady. Bubbling was consistent for the duration of about the first two weeks. After that it slowed, but the yeast continued to work to clean things up, kicking out some pretty significant sulfur in the final week. No diacetyl, no off flavors at all. But also no fruity esters. After two weeks, we started dropping 1C or so per day to reach the mid-30s. Today was 3 weeks in, and we pulled (or pushed) the yeast out of the conical and kegged. Beer was about 90% of the way to being crystal clear, and the malt profile was really starting to round out as the yeast finished its work. In all, I like this timeframe for the Rauchbier. That said, we fermented our Koelsch using 029 in the mid to even upper 60s and came out with a very tasty beer, with some nice pear esters. I'd suggest bumping yours up a bit if you like that type of quality in your Koelsch. I personally very much prefer the presence of the white wine tang and the pear esters to balance the sweet pilsner malt and floral Halltertau hops.