Lager Started Too Warm?

Yeast & Fermentation
1

So I started my first lager this weekend. I am doing a 4 gallon batch of bock for Easter and I am super stoked. I went with 4 gallons because I am brewing in a Corny Keg with a modified lid that accepts an airlock and I wanted to leave enough headspace in there for fermentation. I have read that after pitching, you should leave it at room temp until fermentation starts and then bring it down to lager temps.
So here’s what I did: I added a 1.8 liter starter of WLP833 and went to bed. My basement stays at about 67 F this time of year. When I woke up 8 hours later the airlock was bubbling away so I moved it into my refrigerator and over the next 12 hours brought it down to 48 F.
Here is my concern: During those 12 hours it was pumping out some FUNKY smells. Kind of like a fruity, estery sort of scent, maybe a little bit of sulfur… It has stopped now that it is at the lower temperature but I am wondering how this is going to affect the final product. Does anyone have any experience with this?

Thanks! :cheers:

2

Not sure where you read to start it off warm until fermentation starts, but I do not think this is a great idea. Primarily because once it starts and you start to cool in down, it will take hours.

For lagers, I have been cooling my wort to the high 40’s or very low 50’s and pitched in a starter right out of the refrigerator. It usually takes about 24 hours to see activity, but it is slow and steady after that.

However, it is not unusual to have sulfur smells from fermenting lagers, so maybe you are ok. More worried about it stopping after about 3 days. Seems way too soon