Diacetyl question

[hop-2-it]

I made 5 gals of an all grain BCS Special Bitter with WLP002. Mashed at 151 dF for 75 mins. Chilled to 62 dF and OG was 1.051. I aerated with O2 for 2 mins and pitched a 2L starter made from a WL tube that had been on my stir plate for 15 hrs. Fermentend in a carboy that was in a Rubbermaid bin of water that kept the wort at about 64/65 dF. I only got about an inch max of kreusen and that was after about 24 hrs. After the surface cleared (~3 days), I slowly ramped the wort up to 68 dF and kept it there until day 13 at which time I pushed the beer into a keg with CO2 and chilled to 38 dF. FG was 1.011 so I got good attenuation. I tried the beer yeterday on day 17 and it had a definite diacetyl flavor.

My question is should I take the keg out of the fridge and let it warm so the yeast can clean it up or just keep it in the fridge and hope it improves? This is my first time kegging (god I miss washing all those bottles! ) and normally the beer would be in bottles at room temp for a week or so waiting for it to carb. Now that I'm kegging, I've eliminated that room temp conditioning phase. Do most people put their beer in kegs and let it condition/secondary for a week or two before tossing it in the fridge and carbing it? I understand now WLP002 is known to throw some diacetyl so if I had it to do over again I think I would have kept it in the primary for 3 wks.

Appreciate any comments on whether I should take if out of the fridge for a few days or just RDWHAHB. Thanks!

[BDawg]

I'm actually surprised that the beer has diacetyl after 10 days warmed up like that on the primary cake.

I'd try taking it back out, warming it up, and repitching an active starter of something like 001 that might help clean it up.