Yea, I expect your fermentations are warm as well. You may be right about the diacetyl though- strains that produce a lot of diacetyl tend to need a lot of oxygen in order to prevent it. Warm temperatures tend to favor metabolism of diacetyl, not production of it. What yeast are you using?
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Monticello Barleywine, Red Nosed Tripel
Cali Common, Imperial Common, Sunshine Belgian Rye, Sticke Note Alt
Cherry Blackberry melomel
Belma Pale Ale, Cluster Fug IIPA, American IIPA v1.0, rauchbier, roggenbier