Probably not relevant to you any longer, but K-97 is almost identical to WLP 1007, so you may find more information about that strain. I read that Kölsch was fermented under pressure by some breweries, and so that's what I've done with K-97. I pitched the yeast around 80F, and let it cool down to 72F overnight in my basement, which is about 68F. It fermented vigorously under pressure (about 10-15 psi), and dropped from 72 to 68 degrees over the first few days. Fermentation completed in 10 days, and I put it on tap. It took about 10 more days for it to mature in the keg, but it tasted best after 3-4 weeks of cold storage. Very clean and bready aroma, typical of a good Kölsch.