"Currently sitting in the kegerator under 30 psi to get carbed up and then let it continue to lager. I wanted to carb it so I can get a feeling of how it ages."
Technically, lagering is not done under forced carbonation. Natural carbonation will continue while the beer lagers. (Of course if you have as typical airlock it will not raise the carb level of your beer though.) Once you finish your target lagering period, then you could force carb.
I just split a 10 gal batch of Kolsch 5 gal each and pitched one with 2565 and one with 029. Ferment temps were held in the range of 66 to 69. At 10 days in, both batches were at exact same gravity: 1.011. But the 029 has pretty much stopped gurgling through the airlock while the 2565 was still working along ever so slowly. Upon transfer the 029 tasted pretty good, pretty well balanced between bitter and a slight vinous notes. The 2565 was also balanced, but both the bitterness and wine notes were both more pronounced. The 029 flocculated much more solidly than the 2565; I'm guessing that there was more yeast in suspension thus contributing to the still higher level of ferment going on. So in terms of clearing, the 029 is easier to deal with so far.
Lowering temps over a few days to ~35 - 38F for 2 week lagering period. Will report back after that. Haven't decided if I will use any fining agent yet (probably gelatin or biofine.) Will depend on how the beer looks then, especially wrt chill haze.