Originally Posted by Abe_Froman
This is going to be off topic, but my plan is to let it ferment at 65 for a couple days, then drop it to 48 for a couple weeks to let it ferment out. Then let it warm to room temp over a day or two for a diacetyl rest, then transfer to secondary to lager for several weeks. Does this sound ok?
No. If you ferment it at 65, that would explain the odor.
Fermenting a lager at 65 degrees, when the yeast strain's optimum temperature is 52 degrees, will not make for a good lager.
You've got several issues, because the starter was too small as it was. But fermenting a lager at 65 degrees would be a huge mistake.
Pitch cool, ferment cool, and make a lager. Pitch at 65, ferment at 65, make an ale. But pitching a lager and fermenting at 65 won't give you a good result, unfortunately.