Brewed a Kolsch a few weeks ago. Didn't have time to make a starter so I pitched the White Labs Kolsch yeast directly at 60 degrees. It took forever to take off. Fast forward a few weeks and it tastes like shit!! Has a burnt rubber flavor to it. Reading around on Reddit others have had the same problem with this yeast fermenting at 60 and no starter. Lesson learned with this yeast. Either make a starter or pitch at a warmer temp and dial the temp down once there is activity. I will be opting for the starter.