I brewed the NB Irish red ale in December. It has a decent flavor but I put too little priming sugar in and it's a little flat. It was my first time brewing and I'm guessing I screwed up on a few points. My advice would be to make sure you're hitting the right temperatures during grain steeping, wort boiling, yeast pitching and fermenting. Then you should be ok. Also, most Kolsch recipes I looked at call for a cooler fermenting temp, like low to mid 50s. People on this forum have suggested keeping the carboy in a container full of water during fermentation so you can add ice as needed to regulate the temp. Good luck!