I have my helles on tap right now. I consider it good but I'm noticing that with the low-oxygen processes in place, using the malty Weyermann Barke Pils and with having all the hop additions at FWH or the start of the boil, the finish could be slightly drier. I mentioned this to Drez and he said that mashing longer and/or lower don't seem to help with this. This is not as pronounced on my American Lager where there is a late hop addition (5 minutes left in the boil). My source water has 27ppm of sulfate and I don't add any additional SO4. LeftyFromDE sent me a nice helles from a local brewery and the first thing I noticed was the crisp and dry finish on the beer. Any thoughts on this?
EDIT: The low-O2 guys say that the low-O2 processes should make beers finish drier but they also say that those processes bring out more malty depth in the beer so it's tough to square those two concepts.