I believe it is ensure complete conversion. If you are getting that kind of predictable result a 60 min mash should be fine.
When you say fermentation was at 65, do you mean the room you were fermenting in was 65?
I think I may have found my answer. I used Wyeast.
https://www.homebrewtalk.com/f163/fruity-kolsch-starter-issue-154336/
http://www.tastybrew.com/forum/thread/145860
It wouldn't fit to style to dry hop but if you think it would help the beer, go for it. If I were you, I wouldn't judge the beer until it's been bottled for a few weeks and carbonated.
I think the fermentation temp should be lowered. I think this was the main reason for the beer being more fruity that you wanted. Also, I would look in the future at making a larger starter (~2 L) and fermenting around 55oF if you brew this beer again with that strain.
Let me know if you have other questions.
So what is the general consensus on the fermentation temp for WLP029? Is fermenting at 60 for the entire time the best method or at 65 for a week and then 60 for the rest of the ferment?
I will be brewing this in 1 week and will be making a 2 liter starter and just trying to nail down what temp I'm going to set it to. Thanks!
I am cooking up this recipe Saturday. Have alrready done BierMuncher's one and will be nice to compare this 2. also doing Haus Pale Ale again.
The washed yeast thing seems to have worked out OK, but I was wondering if I could have saved some time by fermenting the new wort on the old (unwashed) yeast.
Thanks.
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