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Really sorry to hear this, is worth mentioning that yeast produces DMS in beer when stressed and a small amount is necessary in a lager anyway. If I may suggest, options you have at this stage are: Warm conditioning it for a few weeks to let any residual yeast in suspension metabolise the DMS. You could add some glucose along with a small amount of extra yeast - either F2 or the yeast you used initially (I've a spare big sachet of F2 if you'd like me to send you it - though not sure it's in date - you only need s pinch). Other option is to dry hop which will mask the DMS.[ATTACH=full]83927[/ATTACH]
Really sorry to hear this, is worth mentioning that yeast produces DMS in beer when stressed and a small amount is necessary in a lager anyway. If I may suggest, options you have at this stage are: Warm conditioning it for a few weeks to let any residual yeast in suspension metabolise the DMS. You could add some glucose along with a small amount of extra yeast - either F2 or the yeast you used initially (I've a spare big sachet of F2 if you'd like me to send you it - though not sure it's in date - you only need s pinch). Other option is to dry hop which will mask the DMS.
[ATTACH=full]83927[/ATTACH]
