Hey all- I brewed my first true lager a few weeks back, fermented with WLP820 24 hours @ 62 F, dropped it to 52 F for rest of fermentation, and raised it back up to approx. 60 F as fermentation finished. Lagered it for two weeks between 32-38 F.
I needed to turn over the fermentor today so I bottled. Had an odd sulfur or skunky smell. I don't think a lot of light got through the fermentor, so skunk is unlikely (although it was a clear fermentor). I know lager yeasts put out more sulfur then ale yeasts, but I was wondering if sulfur will mellow out. Don't want to sound like a panicky novice, just curiosity. Thoughts?
My plan was to just let these American lagers sit for 2-3 months for May-June, so maybe it'll fix itself.