I am getting ready to bottle my first Kolsch. I know that the style is recommended to be lagered for a period before consuming.
If I am bottle conditioning (naturally carbonating) should I leave the bottles at a higher temperature for a period before lagering? I fermented at 56-58 degrees but know that much lower and the yeast would have had a tough time getting through fermentation, so I wanted to clarify this before causing myself problems.
Thanks!