IMO 2565 is superior for koelsch. 029 is too "yeasty" for lack of a better word, though a local pro brewer gets great fruit aroma from it at 64 degrees ferm, I can't replicate it at home. I ferment koelsch at 59-60, letting it slow rise to about 66 by the end of fermentation. I get a slight cherry aroma with some peach (from sulfur, I understand) at these temps. Also, one other commercial example that we can get in NC is Sunner, but it's HORRIBLE! Avoid it if possible.....