I have brewed a lot of pale ales. Usually ferment with US05 and historically ferments have been circa 72 - i'm working on lowering that to the 60s. Recipes include mostly 2 row, a bit of munich, and half pound to a pound of crystal 40. I also have added some wheat malt and carapils to try and increase mouthfeel. I'm tasting a bit of butter/caramel/not sure which. It isn't unpleasant and it varies (probably my palate, not the beer). I serve it at about 38F and carb'd to 2.5 volumes. The finish of most of these pale ales has the taste I'm talking about and i can't determine if it's the dextrine/unfermented malts or diacetyl. Any hints???