So should one pitch at the higher temp and dial down the ferment? WL states for 029, below 65 only if it is active. I was reading today on German lager techniques and it stated pitch at high end of yeast specs. Then wait until it is active and dial it to lowest end of yeast temp spec. I always thought you develop most of the undesirables during the beginning of the active fermentation? I've always pitched low end and kept it there when looking for a clean ferment. I've also found that their specs seam on the high side from my experiences.
I think you are right to pitch low. From what I have read recently, most pitch low, let rise a couple of degrees for most of the attenuation then finish a bit warmer before cold crashing.
If you pitch enough yeast you can go lower than White Labs advises as others suggest. It seems they are just covering their ass for those that don't make starters. The first couple of times I used this yeast, I stayed between 65 and 69 as they suggested.
For me, when I think kolsch I think something that ferments at lower ale temps and then is lagered for a short amount of time. Low ale temps to me is 60-62 and there is no need to go lower other than preference. Obviously, I am here asking questions so take that for what it is worth.