Fermentation is going to be warmer than ambient temperature, sometimes by a lot. You probably fermented this at ale temps. Taste it when the gravity's aroudn 1.020 and see if it needs to get even warmer for a diacetyl rest. If not , bottle it up, get it carbonated, and get it into lagering for a good long time. Next time, you'll probably want to do this with an ale yeast.
I can't be arsed to keep up this list of what's in the fermenters, but hey, check out the cool brewery I'm opening up!
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