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1500 mL of 1.040 wort

Yea I'm going to let both mature for a few weeks and see how they are then. I did get feedback from someone who got that metallic taste when there was some residual PBW left in the keg after cleaning. I wash my kegs with PBW and thought I rinsed thoroughly, but maybe I'm not rinsing enough.

1) I'm an idiot and like messing with things, even when they're fine. I figured the buffer would be harmless since no huge pH swings would be seen. 2) Unfortunately, I do not know my water profile. Maybe this will just be a tough lesson in not tinkering.

I've brewed 21 all grain batches with great results and have never worried about my mash pH until recently. I added 1 tablespoon of Five Star's 5.2 mash stabilizer to each of my last two beers, an ESB and American Amber. Before kegging, both beers tasted young but right where they should be...

5-6 for me with a 60 minute fly sparge and 90 minute boil

One day I'll build a system

From my trip to the American Craft Beer Festival. June 2009

Took Silver in the Dominion Cup. (First entry to a competition)

Picked up a few things in Northern VA

Pretzel Plate at Capital Ale House in Richmond, VA