I bottled my latest Kölsch tonight. I brewed it in early June, fermented it in primary at 65°F for a couple weeks, then transferred it to secondary and sent it to the deep freeze--35°F--for a month. The cold definitely did it some good; the small glass I tasted tonight was extremely clean and crisp. This will be a beer for my light beer drinking friends, with enough going on in the background to keep me happy. Perfect for the warm Bay Area indian summer coming up in a couple months.