Kölsch Style brewed, fermented, and now lagering

My cousin and I made a batch of this last year. I really want to nail down a great recipe for this, so I made a few changes this year. I simplified the grain bill and used good German hops. I also made sure to have a large healthy liquid yeast specifically made for this style of beer. I cooled down the wort in my sink with the ice bath and wort chiller, but it required more chilling in the freezer. The yeast was pitched the next morning and it fermented well for a couple weeks. I transferred it and dropped the temperature to 35 for lagering. The beer should be ready to keg and carbonate in the middle of September. It will not likely be at the Oktoberfest Kick-Off event, but it will be available for sampling if people visit the brewery.