Kaiser is right!
The AHA guidelines say that kolsch is an alt-style beer, warm fermented using ale or lager yeast and aged at cold temperatures.
All of the 1996 World Beer Cup Winners for Koln-Style Kolsch fermented 50-60F, carbonated at temps over 60. No mention of long term lagering. This is contrary to the AHA description.
In Homebrew for Dummies, Copyright 1997, AHA Nationals 2nd place - Xmas Kolsch - Used Wyeast #1007 - Primary 4 days @ 72F & 2ndary 13 days @ 72F
Another source; "Better Beer & How to Brew It", by M.R. Reese. States that lagering can be achieved (after warm fermentation) by lagering in the bottle. It goes on to say that bottle lagering is not as good as traditional methods but greatly improves the beer quality. Allowing it to carbonate for two weeks before lagering. Lager at 40-45F
If you lager it long enough the yeast will drop out, it will clear quickly in the fridge.
You can also try the "Lagerator Method"; Soak the botton 3rd of the carboy in a tub, drape wet towels on the carboy, and a fan blowing on the towels. @ 70'F Ambient you can get as low as 58'F. I tested it, it works! It uses evaporative cooling, the towels wick up the cool water.
There is a post on this a while back...
I would ferment w/ ale yeast @ 68-72 in the primary for 10 days, then bottle, carbonate 14 days, and then put what you can in the fridge.
I have also heard Superior's Dry Lager Yeast works very well 50-70'F