^^^Thanks for posting that, Sam.
I just tapped a keg a couple of days ago: "12 gallon "test batch" (which means I do most of my testing one pint at a time
), all MO and single hop Columbus, US-05 ale yeast straight from brick (about 13 gms) and, as was mentioned above, I get a character that reminds me of diacetyl. I'm pretty confident it is not diacetyl. Just reminds me of it. Perhaps it is an association thing. I am very sensitive to diacetyl.
FWIW: don't get me wrong, I find it is a pleasant characteristic. In this beer it is exactly what I am going for, especially considering there is no crystal malt.