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Nothing in what you did sounds like a specific culprit to zero in on (from my experience). Give it some more time. With spunden (and cold) fermentation, I'm re-finding my way on fermentation. More than anything mash related.

Yep, fair. This is totally expected! Had to grab attention and make a statement. Marketing. :) That said, I side with Kunze to help me make the beers I want to brew. Keep working on it. First of all, know and define your goal for what 'better' means to you and for what style(s)...

"Different" is right on. "better" is up to the individual. It seems like 95% of the homebrew world doesn't care for beers from Freising, for example, so your mileage will definitely vary. For me, the most significant benefit here has been getting light kilned malt to taste more like I want it...

Agreed. I mean, come on. I am my own worst critic. I've won awards and high scores blah blah blah at BJCP events for beers that I knew were crap and no where close to German examples. "Tastes like I'm in Munich"....honestly? Enough already. I totally get the purpose and value of triple...

Absolutely! It's fun to watch all of this discussion. Really...the goal here is to reproduce some great German beer. I've been comparing beers tonight...all low oxygen, various process variants as I've been working on improving controls on my system. Crazy flavors across the board, it's...