Helles Ale Yeast?

[Quin]

I do not yet have a controller for my fridge, so I don't do real lagers. However, I want to brew an ale that approximates the character of a Munich Helles. I am looking for recommendations / experiences with Ale Yeasts fermented cool on a Helles grain bill, hoping that the clean Pils maltiness comes through. I've used the Wyeast Kolsch yeast on a Wheat with temps in the low 60s and liked the results, but ideally would like more flocculation. In addition to the Kolsch, I am considering Cal Common Yeast, Cream Ale Blend (WLP080), Alt / German Ale yeast, or whatever gets recommended.

I've had better luck using the German lager/Bohemian lager yeast at ale temps (62-65F) than any of the malty ale yeasts. Basically I used a Helles grain bill and fermented with the kolsch yeast, bohemian lager, strong golden ale, and ardennes yeasts.

I'm finishing off the last of the batch fermented with the ardennes yeast right now and planning to use the lager yeast at ale temps for the next batch.

[Omahawk]

I do not yet have a controller for my fridge, so I don't do real lagers. However, I want to brew an ale that approximates the character of a Munich Helles. I am looking for recommendations / experiences with Ale Yeasts fermented cool on a Helles grain bill, hoping that the clean Pils maltiness comes through. I've used the Wyeast Kolsch yeast on a Wheat with temps in the low 60s and liked the results, but ideally would like more flocculation. In addition to the Kolsch, I am considering Cal Common Yeast, Cream Ale Blend (WLP080), Alt / German Ale yeast, or whatever gets recommended.

I've had better luck using the German lager/Bohemian lager yeast at ale temps (62-65F) than any of the malty ale yeasts. Basically I used a Helles grain bill and fermented with the kolsch yeast, bohemian lager, strong golden ale, and ardennes yeasts.

So, you're voting Wyeast 2124 fermented in the low 60s? What characteristics did you get from it that the ale yeasts didn't give you?

[Quin]

The Kolsch yeast made it taste like a kolsch - kinda sharp, slightly yeasty, slight apricot/peach ester. The strong golden yeast was pretty neutral at 1.048 gravity but was still estery. The ardennes yeast has a clean malty flavor at 59F with a touch of bananna.

The Bohemian lager was the cleanest even at 65F. I still want to try the European ale, though.