Based off of your fermentation temperature and what you stated about the higher temps for a lager yeast, I assume it is Wyeast 2112 California Lager. But then later on you say it is a German Lager. That would make me think it is 2633 Octoberfest Lager Blend(or WLP820 Ofest/Marzen Lager). If that is the case, then you definitely stressed the yeast as their correct fermentation temperature range is 48-58F. Did you take any notes for this brew day and notes after? Detailed notes help you reproduce a good beer in the future. All the questions we are asking should have been in your notes. Wait, the temps on the smack pack? Those temps are for when you are following the directions for starting the smack pack for brew day. Those aren't fermentation temperatures, the temps on the package are to rouse the yeast and ensure proper health.
Anyways, back to your OP, chances are pretty good that most of those off flavors will stick around, but will mellow out a bit with age. Don't secondary. Just save yourself the heartache of potential infection and oxidation. Let it ride in the fermenter it started in for a full two weeks. Like, move it to a dark, warm spot in your house and forget about it for another week or two. Check gravity with a hydrometer and see where it's at. Do you have an estimated final gravity? That helps you gauge progress. Its lager yeast, so let it ride longer than you normally would, once the gravity stops dropping, you need to package it. Then let it carbonate/condition for a couple weeks and then toss it into the fridge and forget about it for a month or two, let it actually lager. I bet you'll be pleasantly surprised.
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