that’s more or less my plan, Major indicated that the WLP029 is a little less tolerant of low temps than the wyeast version so I am thinking 62 for 2 or three weeks and then 34ish for two or three weeks.
So, does your kolsch end at 1.006 or is my thermo out of wack?
I’ll measure mine this weekend. I’ve been ramping it down slow and steady for the past week. Thought I’d let it sit at 38df for a couple weeks then keg it and leave it a few more. Brewed 4/29.
I would go with Crystal or Liberty hops and bitter with magnum, perle, or northern brewer. And I like a tiny dose of hops at 5-10 min. Like 90-30-5 with no more than 1 oz/10 gal at 30 and 5. Either 100% pils with acid or a little sauermalt and the rest pils.
this is actually a test batch for the AHA club only comp, whenever that happens, can’t remember now. Went with hallertau FWH and 100%pils, used a little lemon juice to lower the pH, don’t know how acurate that was, have to get some standard acid product, maybe just some saurmalt for next time. I will see what I think and maybe add a touch of late hops and maybe a touch of munich.
I’ve got a Kolsch planned for Thursday. I’m using 100% Pils with Mittlefruh for bittering and flavor. I’m fermenting with WLP029. I plan to pitch it at 58F and hold it there for a couple days then ramp up to 60F until terminal gravity. Then lager for a month on the yeast.
I’m brewing a Kolsch on Monday.
Nice! 
I hope to have it ready mid-July or so.
We’ll have to compare brews! 
2 weeks lagering is plenty, jusT sayin’.
Nice! I used 100% FM BoPils for mine with Mittelfruh as well. I did add 3/4# of Wheat Malt though and fermented with WY2535. Fermented at 62F and it’s been lagering for a month. Tapping over Memborial Day weekend and probably will start brewing #2!
Dave
Agreed. 
I can hear the Probrewer coming out…
Sounds good!
I also like WY2535…but my LHBS carries White Labs almost exclusively which is fine by me. I really like the performance of WLP029.
That’s how long I have always layered mine. There’s no need to lager it any longer. It’s good to go at 2 weeks.
Unfortunately, I won’t be able to do a side by side tasting of a 4 and 6 week old Kolsch as I am only making one batch. It certainly wouldn’t hurt the beer either way. I typically lager my Kolsch for 4 weeks with very good results and I don’t doubt your results as well.
well, to my tastes it isn’t really any better at four weeks than at two. I just don’t see the reason to age the beer for 4 weeks. In fact, 7-10 days is probably enough, as long as it is clear and carbonated. This is one of those beers that tastes best fresh to my tastes.
I like to lager this style for 4 weeks at 34F to really clear the beer as well as round out the grainy Pils malt flavor. It’s a matter of personal preference. I find it better after a month of lagering. This is my method of choice. It would be an interesting experiment to have some staggered samples of this beer at 2, 4 and 6 weeks old in an effort to distinguish the effects of lagering time.