The kölsch is delicious at this stage--clean and lightly fruity, which I suspect will only continue to improve as it matures. I was also impressed by how well the batch has clarified, resulting in a beautifully clear and light yellow beer. A good yeast strain (as an aside, the sulfur production for this one noted by White Labs was indeed prominent--but thankfully it dissipated by kegging time).
This beer will be very nice for the upcoming warm months. I kegged just a touch under 5 gallons of beer, and am carbonating it at 13.5 psi at 42°. This is approximately 2.5 volumes of CO2.