2nd Lager-Munich Helles-Sulfur Smell

Hey everybody!! I am new to this forum and new to brewing. I have brewed 7 extract batches of beer. I am on my 2nd lager...a Munich Helles. My first lager was and Australian Lager similar to a Fosters. The primary fermentation lasted for 2 weeks. The second week...my house was without power due to Hurricane Gustav. My 2nd lager...the munich helles is fermenting now. The airlock bubbles about every 5 seconds. My fridge and airlock has sulfur smell coming from it. From what I have read...this is normal. Is that correct? My dilemma...do I do a d-rest now or do I just leave it in the primary fermenter for another week. It has been fermenting since Sunday. Thanks ya'll!!

The sulfer will subside, Lager yeasts are prone to this.

You can't judge by bubbles in airlock. I usually do my D-rests when the Krausen starts to fall... maybe 1/3 to 1/2 fallen. What you're shooting for is to do the D-rest when fermentation is nearing completion. 6-10 points from terminal gravity is good, but since this is difficult to accurately gauge, the 'Krausen falling' method works for me.

What do ya'll suggest...24-48 hours of d-rest and then 3-5 more days in the fridge?

Let the D-rest finish out the fermentation (1-3 days usually), then slowly cool back down to primary temp (5°F per day), rack to secondary, slowly lower to lagering temps (again 5°F per day), and lager for your chosen lagering period (typical Helles would be 4-6 weeks).