the drying finish, crispness but short of tartness, and decent carbonation level do tend to emphasize hops/bitterness a bit. Any yeasty or protein creaminess in this will hurt the impression IMO.
I have no experience with FWH in Kolsch. Hmm...
How's the 029 yeast character right now?
my only issues with the yeast, which I love, is while it ferments better low, if there is not a good sized pitch it can struggle at low temp. My first effort with the yeast refused to work at all until warmed to 70F. At that temp it makes a decent amount of sulfur. When warmer it also makes the fruitiness, while still very pleasant, excessive for this delicate style. In such a case I had good results with 4/5 Kolsch and 1/5 American Light Lager in the keg to bring back into style range. But for you, too warm does not appear to be likely at 62.
...I'd give it a bit more time in the fridge and keep tasting as it clears.