For my first all-grain batch, I made EdWort's Haus Pale Ale. I used US-05 because Notty wasn't available at my LHBS.
I hit my mash temperature and everything seemed to be okay other than a low efficiency from a poor crush.
I didn't rehydrate the US-05. I pitched at 70 then cooled my swamp cooler to 65.
I swirled/shook the wort pretty well I thought to aerate.
The yeast was a very slow starter and fermentation was slow. 3 days to get a good krausen going, total fermentation took close to 10 days.
After 14 days in primary, I tasted it and there is a strong diacetyl taste - almost like a glass of chardonnay. I swirled the carboy the best I could and left it another 10 days. Still very bad diacetyl - no noticeable improvement. It's been 7 days since I last tasted it, so we're at just over a month in primary at this point.
I don't mind leaving it in the primary longer, but am not sure how long I should leave it. Is there any chance that racking to secondary might rouse the yeast and help process the diacetyl? Should I leave it in primary another month? Put it in a keg and try in 3 months?
What would you do?