I made a standard american lager about 8 weeks ago. It fermented for about 3 weeks. I started the fermentation at 46 and let rise to 50. I tasted it a couple weeks later and tasted heavy diacetyl. So I brought it up to 65 for a few days and then racked to the keg for lagering. Its been lagering at 34 for 3 weeks now and when I sampled it yesterday, the diacetyl is still there. It comes right through because it is such a light beer. Should I let is sit for a few more weeks or raise the temp and hope that there is some yeast in there that can get active?