[/IMG]My pilsner has been in the primary fermenter for about 2+ weeks. This is only my second Lager so for all I know the smell is normal. From the beginning the smell was pretty foul. After 10 days I did a gravity check and it was at 1.011 and I thought I could taste and smell butter so I did a D-rest for 5 days than chilled it back down to 52 F. I just did another gravity check and it didn't drop any and it still has the same smell and taste. Do I have a problem or does it just need more time? Thanks, Mike
Doesn't look like an infection to me...at least nothing really bad.
I am lagering my first lager right now, a Doppelbock. It stuck it up while fermenting and it seems like most lagers are like that from reading on here. It did taste pretty good though, although it obviously needed some time to lager.
I'm thinking you just need to lager that sucker, bottle, and then make a judgment call when it is bottled. Just doesn't look infected to me.