Ok, so I am making my first Kolsch tonight. Its NB's kit. I know that a Kolsch is basically an Ale/Lager hybrid. Is there anything special I need to know? The recipe is as follows:
6lbs Pale Malt Syrup.
1lb Light DME
1.5oz Hallertauer (60min)
0.5oz Hallertaur (10min)
Wyeast #2565 Kolsch (App. Atten:73-77%, Temp 56-64F)
Whirlfloc tablet (10min)
Now, if I ferment in the otpimum 56-64 range for both primary and secondary, what temp do I bottle condition/carbonate at? It says in the kit that Kolsches are given a long cold aging period (like a lager). Does this come immeadiately after femrentation? After carbonation?
Anything else I am missing or should know?