Did I blunder my first lager?

[Devinv]

I got an extract kit from midwest supplies last weeks, standard Oktoberfest extract kit. Everything sanitized with star san, everything went very easy, followed kit instructions religiously and what not. My OG was 1.06, 7 days later (today) I got a reading of 1.02, while I had a sample I gave it a quick taste, it had a sour tartness to it, almost overpowering the hops. From looking into the carboy it looks normal.

Is this something that lagering will take away once it goes into secondary?

It should be noted since I live in Florida, the steady 60 degrees it calls for during primary is slightly unattainable, it's in a fridge in my garage that I cycle on off about every 12 hours temp sits at 62 degrees give or take 5 degrees per cycle, could the constant temperature fluctuations spoofed my beer?

advice greatly appreciated

 

[billl]

Quit poking your beer. Just leave it alone. Yeast produce various byproducts while fermenting and many of them don't taste or smell very good. Probably the most common one is Acetaldehyde. It has a sour-apple like tartness. The yeast will clean up those off flavors near the end of fermentation.

 

[smizak]

^^ this

Especially lager yeast

 

[betarhoalphadelta]

Also sulfur. Lager yeast can give a LOT of sulfur. It'll clean up.

 

[logdrum]

What yeast did you use? 60 seems mighty high for a lager.

 

[Devinv]

What yeast did you use? 60 seems mighty high for a lager.

White Labs oktoberfest/marzen wl820, and yea, it's a wee on the high side for temp.