Turns out there are some changes since the last time i read my water report: more carbonate/alkalinity, less calcium, and the pH is slightly higher. Armed with this updated info, I can ensure future batches turn out better.
This helps explain why some of my recent batches have been a bit off. Which brings me to my current dilemma:
I have a pale ale currently in the keg, and it's cloudy like orange juice; kinda thin, and the hop character is a bit harsh. None of these are what I was aiming for with this batch.
I have some 88% lactic acid on hand; anyone see a good reason why i couldn't add some to the keg (i'm thinking a mL or less) and see if it helps clear the beer and/or at least make it taste better?