What was your fermentation temp after you brought it down from 100F. What yeast strain did you use? How much did you pitch?
I'm not sure that the butterscotch was a product of the pitch temp. If your fermentation temps were low and you pulled it off the yeast too soon, which I'd say was the case, you'll get the butterscotch. Also under pitching will cause some diacetyl.
I've also found that Feremntis US-04 at low temps gives some butterscotch. I'll leave it on the yeast for a minimum of 3 weeks most times. Its really bad if under-pitched, even if only slightly under-pitched.
I've had beers with butterscotch that cleaned up in the bottle. I would give it more time. Considering it had some fermentation issues 9 days in the bottle isn't much time. Actually 20 days from grain to glass really isn't much.