I don't know the source of the diacetyl problem, but it sounds like you may not have let the yeast finish up in the primary before you racked. If you have a lot of diacetyl in the primary, the best thing to do is leave it for at least a few days before you come back to check it again.
The yeast creates that diacetyl as a fermentation byproduct. After the fermentation party is over, the yeast then eats it back up. To help it along, you can raise the temperature up well into the 60s (or even room temperature is fine, since you don't have to worry about fermentation off flavors at that point). Now, the yeast is cleaning up the diacetyl in the bottle, so it sounds like you'll be fine. I'm glad you learned the lesson about waiting on your beer, though. It goes at its own schedule, not yours. In the future, keep these points in mind:
- Beer doesn't care what the calendar says. You actually have to sample your beer, with both a hydrometer and your senses, before you know where you stand.
- The lower your fermentation temperature, the longer your fermentation. Two weeks isn't a particularly long time to keep an ale in the primary, and it's about the minimum for a lager.
- Patience pays off.