Hey friends, I'm very new to brewing and this is my first stab at a kolsch. OG was 1.5, and at 1.1 I transferred it to secondary. Secondary has been storing at about 68 degrees F for almost 2 weeks, and it has only come down to 1.09. It looks relatively dark, but it smells great and taste pretty good, a little on the malty side. It was a partial mash.
I'm looking for any tips about this secondary fermentation. Does it need to be kick started somehow, is it too warm, do I just need to be patient?