Stressed with 2nd lager

[HomeDrewBrew]

So i did my second basic recipe lager with 2row,rice and S23 yeast and it has the cardboard taste to it.
Now i know the cardboard taste has to do with Oxidizing but i know for a fact this batch hasnt been oxidized.
The transfers between mt to bk were no bubbles and even to fermenter.

Now the only thing i look back i did was when cooling i got down to 75F-80F Aerated and pitched the S23 in.
ONLY cause i read that its ok to pitch Lager yeast around 70 then descend down to 50F mark.
Am i wrong??
Was that the culprit?

I could tell from the sample 10days after fermentation it didnt taste lagerish and now been in Keg for 2nd week carbing its gotten worse.

Thanks

 

[Kerrbrewer]

I stopped pitching lager yeast that warm due to esters. I would have to warm it up for a whole week for the yeast to clean up. Did you let the temp rise a few days when it was about half way done fermenting? Did it lager a few weeks before you put gas on it?

 

[oceanic_brew]

My lager's always have off flavors until about week 6. That's after a d rest, and about a month in the keg. Some even longer.

Sorry if I missed it but what was your pitch rate? and I assume when you aerated your wort that it was just by hand right?

 

[HomeDrewBrew]

A late reply but been doing alot of reading about this yeast and alot of mixed reviews about it.
More of a steam lager yeast.
Better results fermented warmer then cold.
I guess i could try again and hydrating the yeast in water same temp im gna ferment beer at and see if that works.

I did a lager with 34/70 and it tastes more lagerish and hasnt even been lagered yet.
I may stick with this yeast.