I have had the most remarkable luck with my lagers by pitching yeast at 44 degrees and letting it ramp up for a couple of days to between 50 and 52 degrees. It then sits in the primary at that temp for 28 days. I then rack to a keg, carbonate and lager at 33 or so degrees for at least a couple of months or until I am read to drink it. Each week in the primary a different odor occurs, sulphur etc. It cleans up nicely by the end of four weeks. One thing I have experienced is a slightly bitter finish on the most light lagers. It is not alcohol but more like bittering hops. Anyone know what that might be?