Alright to bottle a sulphury lager?

[H0PM0NSTER]

I'm brewing my first AG lager - Greg Hughes' Munich Dunkel. I've loosely followed the Brulosophy fast lager method using Saflager W34-70 with the following FV schedule:
First 6 days at 12c
2 days at 14c
2 days at 16c
2 days at 18c

First sample taken today shows it's dropped to 1010 and all is quiet in the bubbler airlock. Tastes pretty good already with a nice malty flavour and roasty finish, but there is a little sulphur in both the taste and aroma.

Should I leave for an extra day or two for the yeast to sort itself out our crack on with the cold crash and bottling? Not sure if the sulphur will disappear in the bottle conditioning.

Cheers!

 

[The Baron]

I would leave it for a few days for the yeast to clean up and then see if it has dissipated. It will go with time generally

 

[Rodcx500z]

Agree above somewere cold for a few days should sort it

 

[H0PM0NSTER]

Thanks chaps. I'll give it another couple of days and then start dropping the temp for the cold crash. Fingers crossed.

 

[The Baron]

Hopmonster did you know some of the best lagers in the world have a sulphurous smell to them which does not transpose to the taste but can be a little unpleasant when bringing the glass up to the nose/mouth
"Not a lot of people know that" best Michael Caine voice

 

[Leon103]

I would leave it another couple if days turn lager for a few weeks.

 

[Maxonian]

I’ve used the 34/70 twice in recent months. It’s a terrific yeast. There is a sulphury twang to it but like the baron said, it will dissipate with time and a lot of beers have that smell to them also. The beers I brewed with the 34/70 turned out great and I’m sure yours will too.