I made my first lager at the beginning of January and racked off the yeast before dropping it to lagering temp. When I racked I left about 1/4 to 1/2 of the yeast at the bottom (obviously poorly done). Today I was listening to an archive of Basic Brewing Radio about Vienna Lager. They mentioned to make sure the beer is off the yeast when lagering because of off flavors due to autolysis. So after two weeks I racked off the rest of the yeast again. What sort of off flavors, if any, would I have caused?