Just kegged the second of 2 beers I made with German Lager X. Yeast put off a lot of sulfur during the ferment. I did heavy d-rests on both brews.
Generation 1: Munich Dunkel- Fermented out fast ~3weeks @ 53f, and has dropped mostly clear after 3 weeks of lagering (I suspect 2-4 more weeks until it is perfect) The beer is very creamy and malty with moderate fruity-banana ester. There is a little alcohol heat, but I suspect it will mellow. This yeast seems to lack the minerally-twang I love in my German lagers.
Generation 2: Vienna/Galaxy SMASH (100 IBU's) Just went into keg, the sample is heaven. I fermented 53f for 2 weeks, 57 for 1 week, and dry hopped @60 for 12 days. I decided to lager it after dry hop.
I will be entering both beers into an upcoming lager competition and will have BJCP notes if anyone wants more insight into the yeast.
All in all German Lager x seems meh. I would recommend it for bocks and Octoberfest style lagers. I prefer Saflager 34/70 in my Munich Dunkel (I like mine a bit on the dry side).
If you're looking for a thick malty beer for the winter months, this yeast is perfect, but don't expect the same crispness of other strains. If I had to use it again I would look into Baltic Porters.