I'd leave it until you get back. Warm a sample up and taste it, if you detect diacetyl then you have one of two options:
1. Let it go at room temp for a week, then taste it again.
2. Krausen it and let the new yeast reduce the diacetyl.
Ruffled Feathers Brewery
Last edited by Begin2Brew; 01-16-2013 at 12:02 AM.