Since I'm too lazy to search..........
Evan!, how far do you let your lagers go before you let them finish at room temp?
I started at 1.062 and used Wyeast 2308 Munich Lager yeast. I need the beer to finish and hopefully absorb some of this sulfer before I keg and "lager" until BeerFest. I haven't done a gravity reading yet to see where I'm at, but the airlock (even though it's not a good indicator of fermentation is steadily active).
I really need to get this beer out of the fermentation chamber so I can get another beer going for BeerFest.