I did make a starter about 3 days ahead. I added about the same amount of yeast as I do when I make a Czech Pils. It was fermenting between 12 and 24 hours in (at work). I wheeled the fermenter which is inside a temp controlled freezer into the "office" area of my shop to warm it up last night. It was at 62 degrees this morning, will shoot for 65 degrees and see if we have any more activity. Will take a gravity tonight or tomorrow. When it seems to have run it's course, I'll drop the yeast and the temp into the 30s for a few weeks.
One more question. Does WLP029 have a good "shelf life" when saving the yeast in case I "need" to brew another batch?
Thanks Major and Gordon for you advice. First Kolsch so I want it to be a good one.
BTW Gordon, congratulations on your book. I'm about 1/3 finished, but have enjoyed it alot.