For future reference, a Kolsch really should be cold conditioned, i.e., lagered for a good 4-6 weeks to make a proper Kolsch. You just don't get the light, crisp taste without proper cold aging. Kolsch is not really a style that should be rushed.
You should have gone with something like a wheat, hefeweize, or cream ale.
Best of luck!
Primary #1 - Midnight Ryeder (Midnight Wheat and Rye)
Primary #2 - Florida Weiss
Primary #3 - Kane-DOH APA (Honey Citra APA)
Secondary #1 - Downtown Flanders Brown (brewed August 2012)
Keg #1 - Raspberry Florida Weiss
Keg #2 - Cinnamon Raisin Cider
Keg #3 - NONE!
Bottled - NONE!