So I'm planning on a kolsch tomorrow. Not sure about my temperature control. I will be brewing in my 65 degree basement and using a cool brew with ice bottles for tem control. I can probably get the temp down just below 60 in the cool brew is there a good plan for the temps? Should I just keep it as cool as I can for two eweeks? Start warm then cool? What is good for a kolsch. I'm using the white labs kolsch yeast.