What temperature did you ferment at with the Kolsch yeast? My LHBS only had German Ale/Kolsch WLP029 in stock and I'm planning on brewing tomorrow.... I'm planning on fermenting at 67 degrees after a two day sour mash then 15 minute boil.
I'm making a 10 gallon batch and using a homemade lacto starter from crushed grain on half, and the other half of the batch will get a starter using Wyeast's 5335 Lacto. These will be added to a sour mash for two days, and then boiled for 15 minutes. That is when I'll add the Kolsch yeast.... I really don't want to get any sulfur flavors either.
Primary - Wit, Lambic 1
Secondary - Berliner Weisse Experiments
Keg - Berliner Weisse, Lemon Lime Hef, Arrogant Bastard Clone
Bottled - Lots
Up Next - Rye Saison, Pumpkin Ale, Citra IIPA, Rauchbier