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Thanks for the advice. I am thinking about secondarying a bit colder, have read that it gets a nice crisp flavor going colder. I figured that the flavor wouldnt be dead on kolsch but I guess I'll just say that its a kolsch style...well technically isnt it illegal to call a kolsch not brewed in...

Ok, well I am brewing an all grain kolsch tomorrow and had orginally intended to use wyeast kolsch yeast BUT my LHBS was out and I had to settle for german ale yeast. I was planning on primary fermenting at around 60 degrees until fermentation is complete then secondary ferment at around 45...