rustic lager Brew Session

10/26 4.85 HLT 132F p rest 150F s rest 5' d 5.20 mash pH 5.18/1.062 first 5.24 second 5.61/1.006 final 5.26/1.039 pre 3mL H3PO4 @EOB KO@68F 1.048 OG, 5.18 post Pitched 800 mL gen 3 bayern @54F~4 hours after KO. Controller set to 52F. 11/3@1.012@57F. Gravity has been corrected for temperature. Tasting pretty good, and hoppier than I would've guessed! Will recheck 11/5, and keg if gravity is stable. 11/27. Tapped maybe 10 days ago? Maybe closer to two weeks. Pours deeply golden, 5-6SRM. Magical, unfading foam. Wheat bread aromas with an herbal, lightly orange scented hop nose. Dense, moreish bready malt character, without much body behind it. Digestible, with a nicely balancing hop weight to it. Clean, crisp finish. The aroma hops have faded a bit since first tapping. They were a bit much! A line somewhere between historic Vienna lager (perhaps quite close to that beer style), and bavarian pilsner. Pretty on point with what I was looking for--something with a bit more malt complexity than a pils, but not quite straying into the marzen or dunkel territory. Perhaps with just Vienna and a slight reworking of the hop bill, this may be a proper Vienna lager. Like helles, but a bit maltier, like pils, but not quite as hoppy (though that would be a tough argument with this beer). Had a weird draft line quality issue. The beer seemed to have lost all its hops, and became exceptionally malty, with what I suspect was diacetyl. Cleaned the draft line and all the issues were immediately gone. Hops were brought back to life, no D flavor. I suspect it was the result of taking too much yeast along in the keg. Must've dropped out in the line and become a problem.