For my first try with a lager, I brewed a very light california common with white labs 810 (San Francisco lager yeast). Primary fermentation was 2 weeks @ 60 degrees. I let the temp rise to about 64 for three days and then put in a secondary for one week at about 64 degrees. I then bottled on 9/30 and bottle-conditioned around 68 degrees.
I cracked the first one two weeks after bottling and it looked great but had a sulfur taste. I gave it more time and tried it at the four week mark - still sulfuric, not reduced at all. I put a bottle in the fridge and tried it after a week (so 4 weeks in bottle @ room temp + 1 week in fridge). same sulphur taste.
I am wondering if it is possible for the sulphur to get scrubbed out now that the bottle is capped. I have had a friend do a california common with this yeast and just primary at room temp for three weeks and then bottle with no sulphur taste all.
Anyway to salvage this beer? How can I avoid this with my next california common? i don't have a fridge so all of my temp control is with my son-of-fermentation chamber.