I want to brew my first Kolsch later this month and had a couple of questions. The recipe I was looking to for guidance mentions a "cold secondary." Should the secondary and/or bottle conditioning periods be even cooler than the primary? I'll likely just be using Wyeast 2565 which has a range of 56-64 degrees. I don't know if I can maintain those temperatures on bottles without putting them in the fridge at a much lower temperature. Any suggestions on this issue are very welcome. The second question is to ask for suggestions based on your experience with the proper malt. The recipe calls for 9lbs German Pilsner with several protein rests during the mash. As someone who both only has done single infusion mashes and likes to play with specialty malt (and enjoys a really nice malty/bready flavor in my beer) what do you suggest? Others I am considering alongside or instead of the German Pilsner are: Weyermann Floor Malted Bohemian Pilsner Or the non floor malted Weyermann Bohemian Pilsner German Kolsch Malt (not 100% due to the Lovibond rating) Again suggestions are welcome. Thanks for any advice on this - sadly Kolsch is a style I have little experience with drinking and obviously none with brewing.