smakudwn; when saying you cold conditioned, was this in the fermenter, and at what temp? I have a Kolsch going right now, a 2.5g batch in a 6.5g primary, so trying to avoid opening it up to add gelatin as I want to avoid introducing oxygen.
Sorry I "lagered" it at 50 degrees for 2 weeks in a secondary car boy. Transfered it to the keg on Monday and it was clear and tasty. Waiting for it to carb up now. I used the Wlp029 yeast.
It totally depends on what yeast you are using. Kolsch can be commonly made as either an ale or a lager. My kit came with Ale and it turned out great, very clean taste. http://www.whitelabs.com/beer/strains_wlp029.html I guess even with the ale yeast people like to condition it cold to keep the taste as clean as possible.
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