Fermenting my first lager, it's a Maibock, O.G. 1.070, it's been at a temperature controlled 50F for 8 days and has some new aromas that I'm not familiar with coming from the carboy. Last gravity reading was at 1.030, with an estimated final gravity of 1.018. Being new to lagers/lager yeast, I'm not sure if this is a "normal" by-product smell of fermenting lager and yeast. The yeast is definately still active and doing it's thing, although has slowed some in the last day or two. My plan is within another day or two bring the temperature of for diacetyl rest for a day or two, transfer to secondary then cold lager for as long as needed.
What's a "normal" smell from lagers during fermentation? Should they smell delicious like ales do while fermenting?