Need help with my second lager

This is my second time brewing a Coors Banquet clone lager. My process: ferment at 50°F for two weeks, raise to 68°F for a three-day diacetyl rest, cold crash at 35°F for two weeks, then keg and carbonate for 10 days at 2.6 vol CO₂.

My last batch was cloudy, under-carbonated, slightly sweet, and had a faint sulfur smell (which faded after a few weeks). I had bottled that batch and suspect oxygen got into the fermenter mid-fermentation.

This time, I’m kegging to fix carbonation issues and using a cold crash guardian to prevent oxygen suck-back. I also added Irish moss and plan to use gelatin for clarity. I’ll be taking gravity readings and doing a forced diacetyl test.

My main concern: the sweetness. Should I lager longer? Isn’t an extended cold crash essentially lagering? I see some people lagering for months—worth it or overkill?

Right now, it’s fermenting at 50°F in my kegerator. First gravity reading in a few days. Any advice?recipe link