I know I'm drinking it too early, but the point of this yeast is quick fermentation and maturation.
I get soft red berry again, this is less than first try. No Saphir in this recipe. Perhaps it's the red apple ester Lallemand say it has and I'm just misinterpreting that. Will try and lager it a bit longer but don't think it will change much.
Have been drinking more lagers (classic and more modern) recently and not had anything like this (mostly) aroma or slight flavour experience. It's not bad, it's just noticeable. Maybe it just isn't designed for more subtle styles?
I've dry hopped both during fermentation (second inadvertently) but don't think that's the culprit.
Will see how Diamond I'm fermenting now fares, next up I have German X (the Andechs strain).
Don't particularly need a fast fermenting lager yeast now, but might give it another go in an NZ Pils or something which might overpower whatever ester it is I'm getting.