This beer suffered from way to long aging since I had troubles both with delivery and functionality of the kegging system I had ordered. The beer basically sat in the fermenter for two and a half week then I put the bucket in the fridge when we traveled home for Christmas for two weeks. After this it sat roughly two weeks in the keg without any CO2 connected. It should have suffered from oxidation during this time. I don't think that I should judge the recipe based on how the beer tastes today due to this unintended aging.

Shitty picture, but the keg kicked before I could take another picutre.

However, despite all this, the beer tasted pretty good! The aroma is a mix of tropical fruits, citrus but also very grassy.  At higher temperature the fruity notes are more prominent. I think the later comes from fact it sat on the dry hop for such a long time. Visually, its really hazy just as the style dictates and very light in color. It pours with a nice head but it lacks a bit in retention which is surprising to me with the large amount of oats. Could it be the fatty acids in the oats?

The mouth-feel is spot on and it does not lack of body even though it is only around 4.5% (estimated in beer smith, I had some issues measuring the original gravity).  I can detect very little bitterness although other people told me they sure tasted it slightly bitter. The taste is not overly fruity and the grassy notes are detectable in the taste too. It is a very drinkable beer!

I want to brew this recipe again as I think the long aging time ruined the beer a bit. Don't get me wrong, I still enjoyed this beer but it really lacks the freshness that I wanted. It has an extremely high "drinkability" and there is no detectable off-flavors except the grassy notes. However, it is not a very interesting beer.