I recently brewed a Kolsch (WLP029 German Ale/ Kölsch Yeast) and it took forever to start fermenting but it is moving now. We have an apple tree out back and we are planning to make a bunch of applesauce and I know there will be leftovers. Anyone ever put apples into secondary with a kolsch. I made a killer sour cherry beer and sour cherry stout this past summer. I figured I would put about 5 lbs of apple chunks in it. I used 2 cans of pilsner and 1 pd wheat (dry) extract. It turned out a little darker than the Kolsch I had previously at a microbrew. Just wanted to know some ideas and thoughts- happy brewing!