I'm a newbie brewer, but long time winemaker (commercial) and have made 3 Dunkel beers, Lager. I used a couple of different warm fermenting lager yeasts, S-23 and S-189 and fermented in my living room, temp around 72. When finished, I cleared with gelatin at 1/2 tsp / 3 gallons and settled 48 hours, and kegged and chilled. Delicious. In fact, I opened a bottle of commercial Hofbrau Munchen Dunkel and compared to a glass of my Dunkel. he HB was just a touch sweeter, and I like that, and will probably adjust my mash temp to be a bit higher for residual sweetness. But, all in all, they pretty much tasted the same. Used Hallertau hops and last batch was S-23 + S-189 + Norwegian Voss Kveik farmhouse yeast (a very warm tolerant yeast). This starter made it go from 1.052 to 1.0019 in 4 days. Absolutely delicious and no fruity or Ester overtones.