Originally Posted by biggben
did the two batches vary at all in flavor? or are they done yet
Yes, we tried them side by side last week. They both had the Kolsch type characteristics and esters. The Wyeast 2565 tasted a bit "cleaner" than the WLP029, which had some slight fermentation characteristics that made it not as pleasant as the Wyeast 2565. Overall, there was not a huge difference.
My friend who made these doesn't have a cooled fermentation chamber, so these both fermented probably around 70°F instead of the 62°F I use in my original recipe. Both batches were still both very good.
I recently brewed a 10 gallon batch of this and split the wort to ferment half with Wyeast 2565 Kolsch yeast and half with the Wyeast 3068 Weihenstephan Weizen yeast, both at 62°F. I just kegged these last night. From samples I tasted, the Centennial hops come out a lot more in the 2565 fermented half, along with more esters from that yeast. The 3068 fermented half doesn't have much citrusy hop aroma, but of course it does have the yeast character you'd expect from a German weizen. I'll have to see how they compare once carbonated, but I think both will be really enjoyable.