I've brewed several pilsners successfully using a Wyeast Bavarian lager Yeast. Decided to go with a Wyeast pilsner. Started at ~ 65 for 36 hours before lagering at 45 for 2 weeks, racking to carboy then 36 degrees. The yeast seemed to struggle but placed at 45 degrees anyways. I'm over 6 weeks in. Pretty much have reached gravity, but the beer has a weird taste. I don't know whether the time at 65 before running to 45 has anything to do with it (it was not what I did with the other pilsners. I immediately pitched and sent to 45). Don't believe it's infected but pulled several bottles off and returned carboy to fridge. It' still fermenting. Thoughts?