I have a Kolsch that is done fermenting (day 10). I want to cold-condition for a month or so like many/most do with a Kolsch. I have read many posts that people say they have cold conditioned for various amounts of time and at various temperatures I would like to be drinking this sooner rather than later (of course) so I am looking at the best combination of temp. and time that will be best. Anyone have any experience or opinion on length and temp of conditioning? I am especially looking for the temp. as most people report how long the condition but not temp.