White Labs WLP029, my favorite for Kolsch. Using it in an Alt right now. If you can cool your wort to around 62*(Ice bath?) when you pitch, then let it warm up to 68*. fermentation is done in like 3 or 4 days. a very clean strain IMO.
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Having a little fermenting going on helps carry away oxygen trapped in the hops (yes, there's o2 even in pellets). too much fermentation carries away flavor/aroma defeating the purpose of dry hopping. i put my hops in the primaryfor a week or so and rack to another carboy for a day or so if I'm kegging, so I dont suck any hops up the dip tube.
Some guys wait until fermentation is completely over. My guess is that the timing there doesn't matter much.
See http://en.wikipedia.org/wiki/Cake_(band)oh good, your subject line made me think you were going a different direction.It made me want to experiment... Next time I have left over cake I know what I'm going to make a 1 gallon batch of!
I'm still trying to figure out how to add cake as in ingredient in BeerSmith... (I guess it'd be a Specialty Grain?)