I'm gonna stick my wang in my next batch just cause you said that.
Time is the key ingredient in lagers IMHO.
I tried to brew a corn lager and it came out tasting really weird. I used the fermentis saflager in the yellow pack is it the s-23?? I forget...
anyways, it tasted like a gnarly gym sock so I left it in the corny in the cellar for about 6 months because I was discouraged and just didn't want to mess with it. basically I forgot all about it until the time came for me to move out of the house 6month later. I had my crew over to help load the truck and we popped that corny of lawnmower beer and I will be damned if it wasn't drinkable AND perfectly carbonated
blew my mind
BTW-- I'm in love with lagers now. I have brewed a schwartz once, a VMO three times and a maerzen once. I can get away with it only once or twice a year between December and April, our local temperatures are perfect and the shop is easy to keep at 45-50. Vigorous fermentation creates enough energy to raise it's own temp about 10F in these 1bbl batches. I prefer the southern german lager yeast because to me it seems "more neutral" and less.... dry or sulfury, if that makes sense. the S-23 is a good example although Cry-Havoc is also an excellent choice if you need to ferment around 60F but want to maintain style correct in your beer flavor.