I've made a light american style lager recently, other than the gravity never going below 1.020, it worked out fine, ended up tasting perfect and carbonating perfectly. Bud-mil-pabst-ener in a brown bottle.
I recently made a higher gravity lager, with LDME, a couple pounds of pilsner malt and a pound of corn in a partial mash. This has been in primary for 15 days. 1.052-1.020 at 49F. When I checked the gravity, I tasted it. I have been concerned because I didn't smell sulfur like last time (used dry lager yeast last time, White labs american lager this time).
Tastes like liquid band-aids. I'd read about it but never tasted it in many many batches. WTF happened? Will this go away after some more fermentation and some lagering?
My other question, why do my lagers seem to stop at 1.020, which seems high?
Primary: CAP, barley wine
Secondary: strawberry mead
Bottled: hoppy pale ale, CAP, high gravity lager, barley wine, bay leaf mead
Waxed: Cheddar, peccorino romano
Garage: 400-hp Isuzu Impulse, 150lb heavy bag