Maybe a dumb question

[mashani]

......Also the reality is dry lager yeast like 34/70 will work perfectly fine at 62-64 degrees and not give you something nasty....

I once did what I called an Olde Style California Lager using 34/70 at 60ish. It had a slight butterscotch. Worked fine for that beer. Everyone that tried it liked it.

FWIW, letting it sit on the yeast cake longer would have likely removed the butterscotch flavor. Just basically a D-Rest. Doesn't matter if fermented warm, the yeast still needs one. Once you bottle or keg it, your more or less stuck with it if it didn't get taken up by the big yeast cake. Not enough yeast in the bottles to effectively uptake it below the flavor threshold.

[clay5769]

I've got a long way to go...
Ty