First brew, larger, sulphur?

Hi! I got a second hand brew kit on trademe (our ebay). It came with some bit of kits, so for the first brew, I just jumped right in and used them all together Black Rcok Pilsner Blonde /w Coppertun German larger #60 and Fermentis saflager S-23 dry larger yeast. While fermenting it had a sulphur / egg smell to it, and still had it when I bottled it. I thought it probably had been infected or I had messed up somehow, but from reading now it seems this smell can be normal for a larger yeast. I have also read that it could have cleaned it self up if I had put it into a secondary (only have one carboy atm), but seeing it was bottled this way, my question is will it 'clean itself up' and loose this sulphur smell if I just leave it in the bottles long enough?

Also just bottled my second brew, a coopers real ale. I drank the 100ml I used for the hydrometer reading, and this one smells and tastes good already

Also damn this forum, now I have urges to spend money I don't have on all sorts of new brew gear

How long was it, at what temp?

I think I pitched the yeast a bit high, around 30 C. Was in primary for 10 days, at which point the airlock had been inactive for a day or two. 1036 OG 1008 FG 1008. Fermenter probably around 15C It didn't ferment very strongly, no where near as much as the second batch. Been in bottles for 8 days so far.

IMO, It would maybe have been beter to do a "lagering" @ almost 1 C for 3 - 6 weeks (after fermentation which would have been beter @ like 5-8 C, and D-rest @ room temp for 2 days), but that (like many things) are open for discusion. Whats done is done, but if we look at time.. you will only know in +/- 2 months if all is well. this in one for the back of a cold closet,,,,,and forget about it
(the higher ferm. temps. could have caused tastes not wanted in a lager, but still be good beer)
:rockin: