I just racked my first kolsch into a keg, and it's looking really good, clear as a bell.
I left it three weeks in primary, then five weeks in the secondary at ~65F. Primary fermentation was at around 74F, using Wyeast 2565. I didn't find this to have more trub, mess, etc. compared with IPAs I've done in the past. Overall, this is turning out to be the lightest, clearest beer I've made. I'm interested in hearing more about your recipe and process.
I'm force carbonating in the keg, and then will bottle it in 2-3 weeks to give half to my dad. We'll be drinking it about 3 months after brewing.