I hear that! I have an American amber and a kolsch (my first attempt) going now. Going to keg the amber and rack the kolsch to the secondary next Tuesday.
What’s your experience with kolsch? Do you give it much a lagering period? It will be in the primary and secondary at 60 degrees (wyeast 2565) and I had planned to go to 50 degrees (maybe 45) for 2 weeks in the keg, with no C02.
I use that same yeast when I make Kolsch also.
You should be fine at 60 degrees. If you did let it go higher you may want to bump it up tword the end of the secondary to help the yeast “clean up” the diacetyl. If you have been keeping it within its temp range, I would cold crash it hard for a solid week. That yeast does not flocculate well and can be a bear to clear. Dont be surprised if you have to use some gelatin to help it clear.
Personally, I prefer to lager mine for a few weeks as cold as I can get it. It helps it clear and will really help to make it drinkable more quickly.
Once its kegged, you will know quickly if you need to do the gelatin trick or not. It will be very apparent.
If so, drop some gelatin in 1 cup of boiling water, let it cool and gently “place” the gelatin water on top of the brew and walk away.
2 or 3 days is usually all it needs to run as clear as water after. be careful of that first glass though, ewwwwww, nasty.
Let me know how it turns out. Kolssh is one of my very favorite styles.
Cheers,
Knewshound