I call this one "A Tale of Two Lagers". Both brewed the same day (3 & 1/2 weeks ago), and fermented in the same chamber from the same pitch of yeast. The Dunkel (1.047 > 1.013) on the right is crystal clear, and has a touch of diacetyl still, but no sulfur. The Märzen (1.057 > 1.014) on the left is still pretty hazy, no diacetyl, but still a bit sulfury. Outside of the diacetyl, the Dunkel is pretty much drinkable right now. The Märzen has some yeast bitterness (no doubt that's what the haze is) and could stand for the alcohol to cool off a bit. Pretty interesting side-by-side for me.