Ubiquitous Table Ale Brew Session

This beer is the second runnings of my Mamber. Sparge water was supposed to be pH of 5.5, but ended up with pH of 5 using only 2.5mL of lactic despite Bru'n water calling for 3.1mL. My tap water is all over the place for pH, sometimes 6.98, like last night, or 7.18 like this morning. Second runnings ended up being 1.014 gravity instead of 1.042. I'm not going to top-off this at all for fear of extremely low gravity. I ended up adding 1lb of Belgian candi sugar to get this to a better OG. Pitched the whole pack of Imperial Cable Car. Activity already started after 4 hour stall. 2/6/18 - I'm not familiar with bottom fermenting yeasts so it's strange to not see the foam that I am used to, just the hop sludge. It is bubbling as I'd expect it to though so I'm assuming that it's going strong. 2/7/18 - Due to lack of foam, took off the blow-off kit and swapped for a normal airlock. The beer is very pungent with sulfur. 2/15/18 - pulled 1.0062 on the hydrometer. Flavor is pretty good, some honey. There is still a slight sulfur smell but no taste. I'm going to let this sit for a couple more weeks before I bottle. 2/21/2018 - bottling today at 2.8 volumes CO2. Sample had a very good lager taste, honey to start and slight corn and sulfur to finish. If the large amount of sugar was detrimental to this beer then I don't taste it. I got two boxes of 22oz bottles, so I'm going to "lager" one in the garage after priming is complete and compare that to one where I simply keep it 8n the pantry the whole time.