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Austin Homebrew is usually where I've found it. It can be a little difficult sometimes as it can be sold in 500g blocks---I first "discovered" its existence while reading over on probrewer.com, where some pros even use it for their house yeast (more clean, than a liquid Kolsch would be, meaning...

Fermentis also has K-97, which is widely believed to be a dried Kolsch or Altbier strain. I've used a couple of times, and it works fairly well. More like clean Altbier than vinous Kolsch.

Yes, it will have clean lager-"like" qualities. But, not as clean as a lager. Kolsch is know for having a vinous character. The Alt strains will be somewhat cleaner. But, way less of the yeast character you find in typical ale strains. I know that some folks make cream ales with those mixed...

Its an ale yeast, but Kolsch is a beer (along with Alt) that is lagered after primary.

I always lager on primary. Advisable or not, I've had as much as 2.5 gallons worth of headspace. I've yet to have anything go seriously awry.

Can you lager? If so, then the choice seems obvious. If not, I brew a cream ale that I craft-ify a little more with Kolsch yeast. Its 80% two-row, 20% Corn. The same crowd you speak of really likes it. The other suggestions are great too. I'll second Centennial Blonde and Biermuncher's Cream...

I can vouch. I make my blond with Kolsch.

I second FlyDoctor. Lower and longer is where you want to be for Saison.

If using 2 row, then a 60 minute boil is fine. If using Pils, 90 mins will help you with the DMS. I must say, though, that you will lose a considerable bit of the Kolsch-iness by not using Pils. That's where you get the soft, sweet, delicate, grainy character of a Kolsch.

And, I also never really get sulfur.

Hey there. I make keep Kolsch around always, and WLP029 is my house yeast. I begin my ferment at 58 F and let warm up to around 65 F toward the end of fermentation. I have no Diacetyl, attenuation, etc. I lager for 2 weeks to a month on the yeast at 32 F. The beer is very clear when finished. I...

I have set full 6.5 carboys in mine with no problems at all. It'll be fine.

I might also suggest looking at WY 1007 German Ale. You can ferment it cool and it'll give some "German" character---its an Alt yeast. Given your grain bill, it might work really well. You would still need to get your temperature down into the low 60s upper 50s.

BTW, check your water volumes. Unless you're topping up with water at the end of the boil, your boil volume should be greater than your batch volume for an all-grain brew.

Well, if you want to brew to style, I doubt the smoked malt will help you, unless you really like it---not sure how that would work out with the wheat yeast either. But, just add Pils and Munich to the other grains you want to use until you hit target gravity. If I were you and it was a first...

I've brewed a few of these. They are simple, tasty, and quick. To that point, your recipe, to me, seems a little more complicated than necessary. I follow the Brew Your Own writeup on the style: 70% Pils, 30% Munich. If I were you, I'd up the Pils, add some munich and drop everything else (you...

WLP029 is pretty versatile in the temperature range. I've actually taken to starting it at 58 F and letting it warm to 65 F over the course of fermentation. I lager for 2-4 weeks after primary fermentation, but do so on the yeast cake.