In summer 2021, I went to Bierstadt in Denver, which sort of triggered that itch to brew and drink German lagers again. I made a lot of helles. At least four different batches. I modeled the recipe off of information I found online. Based on that information, I used acidulated malt, which I had never used before. Overall, these beers turned out pretty good. I was turning these beers around in a week though. Counting a failed batch of ale with homegrown hops, I think I brewed 7 weekends in a row in fall 2021.
That first batch of helles was good, but I remember that toward the end it seemed to turn bland. I think that my have been a sensory issue though, as subsequent batches have been pretty flavorful.
My second helles batch, and I think third or fourth lager in this group of beers, was interesting. First, I think I forgot to install the manifold before mashing in, so I had to pour everything out into my kettle and put it all back. Then, I had to run an errand for something important, and the mash was extended. I think that manifold issue and the extended mash led to a lower mash temp and extra fermentability, as that particular beer ended at 1.007. I love to "daisy chain" beers together, brewing and then reusing the yeast as many times as I can until I fill my kegs. So given that particular gravity issue, I was nervous about using the yeast again, but I went for it without any glaring issues.
But the beers following that initial helles batch seemed to taste a little off on occasion, like some noticeable alcohol here and there. I think that actually cleared up over time though. Even the 1.007 beer turned out to be pretty drinkable.
Lately, I've been brewing ales, and I needed keg space, so I've been drinking the heck out of the next to last beer, a helles made with Weyermann pils malt. This beer had occasional noticeable alcohol, but overall it was pretty clean. However, the acidulated malt seemed to contribute some modestly unpleasant tanginess, to the extent that I've reconsidered whether I want to continue using that malt, or at least in the amount I did for this beer. This keg just kicked today, April 30, just in time for my homegrown centennial hop ale I brewed last weekend. Overall, not a bad beer, had that Weyermann's pilsner malt flavor, sort of grainy/corny, but I didn't love this one.
The Avangard version I've had here and there. It was never a favorite. I didn't use gelatin so it stayed pretty cloudy for a long time. Recently it's cleared up pretty well. I think I prefer Weyermann pils malt, as this doesn't have the bready, corny flavor I associate with Weyermann, but this has rounded out pretty nicely to a pretty solidly drinkable lager. 
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