Midwest Kolsch Kit

Cross posting this from beginner forum maybe this is the better place for it. I ordered the Kolsch kit from midwest today for a future brew once a fermentor is available. Any tips or recipe adjustments I should make?

 

I am thinking of doing 14 days ferment at 68 degrees and then 14 days at 40 degrees. Does this seem right for a Kolsch?

 

You have the ability to keep it at 40? That sounds good, although the first two weeks could maybe go a couple degrees below 68.

For recipe adjustments, my suggestion is brew it as is. I think there's sometimes a tendency to think that any kit is improved with fruit, spices vanilla and/or more hops. IMO, they aren't.

 

I am just finishing up a keezer build which will give me the ability to ferment at 40 degrees.